Sriracha Almond-Crusted Shrimp Salad

For the shrimp:
Grind almonds in a food processor (blender), until there are no large pieces left. In a shallow bowl combine ground almonds, flour, salt, pepper and parsley. In a separate bowl whisk egg white.

Dip shrimp in egg white, then dip in the almond mixture. Make sure it is evenly coated. Line up the coated shrimp on a parchment paper lined sheet or plate.

Heat oil over medium heat. Cook shrimp for 3-4 minutes, turning once, until pink and golden. Place on a paper towel lined plate to cool a little. Serve (or top the salad with it).

For the salad:
In a deep salad bowl place chopped lettuce, then the asparagus, tomatoes and avocado. Add shrimp, then sprinkle with some scallions and chopped almonds (optional). Drizzle dressing over the top.

For the dressing:
Whisk all ingredients together in a small bowl.