1 lb- shrimp, shelled and de-veined
1 stalk- celery, sliced
1/2 cup- parsley, chopped
3 cloves- garlic, chopped
3/4 cup- almond meal
3- egg whites
zest of 1 lemon
In a blender or food processor, blend celery, garlic and parsley until will mixed.
Add shrimp and pulse until the shrimp is mostly chopped.
Add almond meal and pulse several times.
Add egg whites and mix until blended.
Form mixture into small balls, 1-1 1/2 inches in diameter.
Heat a skillet and coat with olive oil.
Place balls in skillet and flatten with a spatula.
Cook covered for 4-5 minutes on each side, or until cooked through.
Serve with sea salt, lemon and dipping sauces.