Coconut Shrimp Almondine

Place the corn flakes in a food processor and process until shredded. Add the almonds, coconut, salt, and cayenne. Pulse until the almonds are finely chopped. Transfer to a shallow dish.

Beat the egg and milk in a separate shallow dish. Coat the shrimp one at a time with the flour, shaking off the excess. Dip the shrimp into the egg mixture and then roll in the cereal mixture, pressing to coat.

Arrange on a large cooling rack placed in a jelly roll pan (The shrimp can be prepared up to this point 2 hours ahead of cooking). Preheat the oven to 425 degrees F.

Bring the Amaretto to a boil in a small saucepan. Boil, uncovered, until reduced to 1/4 cup.

Bake the shrimp for 10 minutes, or until cooked. Place on a serving plate and brush lightly with the Amaretto glaze.