Dining out in the fresh air always seems to turn even a simple meal into an event. You can turn your next dinner party into a memorable event with these simple and delicious recipes.

• Rosemary Almond

Crackers make a terrific appetizer served alongside

cheese or a savory

dip.

• Spiced Almonds can be

served in a martini glass

for a stylish addition

to any party.

• Almond Crusted

Shrimp are deceptively

easy — and distinctly

delicious.

• Banana Almond Kahlúa

Frappés are a cool and

creamy way to finish

off the evening.

California Almonds aren’t just delicious, crunchy, and ideal for any snack or mealtime, they’re also a nutritious solution that adds a burst of flavor and texture to any recipe.

For more entertaining tips and recipes, visit Almond- Board.com.

Spiced Almonds Created by Ellie Krieger author of “So Easy: Luscious Healthy Recipes for Every Meal of the Week”

Makes 8 servings

1 large egg white 2 teaspoons sweet paprika

2 teaspoons dark brown

sugar 3/4 teaspoon salt 1/2 teaspoon Worcestershire

sauce

1/4 teaspoon cayenne pepper

2 cups natural almonds

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In large bowl whisk together egg white, paprika, sugar, salt, Worcestershire sauce, and cayenne pepper until well combined. Add almonds and toss until evenly coated.

Transfer almonds to parchment lined baking tray; spread out to form a single layer. Bake for 20 minutes, until the coating is crisp. Almonds will continue to crisp as they cool. Allow to cool completely then break up any nuts that are stuck together. Nuts will keep up to 5 days in an airtight container.

Almond Crusted Shrimp

Created by Almond Board of California

Makes 4 servings

1/2 cup ground almonds

3 tablespoons all-purpose

flour 1 teaspoons minced fresh

parsley, or 1/2

teaspoon dried 1/2 teaspoon seafood

seasoning 1/4 teaspoon salt 1/4 teaspoon black pepper

1 pound (61- to 70-count)

shrimp, with

tails and veins

removed 1 egg white 2 tablespoons almond

or corn oil, divided

1 lemon, cut into wedges

Stir together almonds, flour, parsley, seafood seasoning, salt and pepper. Dip each shrimp in egg white, then in almond mixture; lay on a baking sheet or platter until ready to cook. Heat 1 tablespoon oil in a large skillet; grill shrimp in batches on medium heat, cooking 3 to 4 minutes, turning once, until pink and golden. Use remaining 1 tablespoon oil as necessary. Serve shrimp immediately, accompanied by lemon wedges.