Step 1:Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper.

Step 2:Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover with foil.)

Step 3:Heat oil in heavy large saucepan to 350~. Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain.

Step 1:Preheat oven to 425 degrees. In a 2-quart casserole combine noodles, thyme and salt. Set aside.

Step 2:Mix together the soup and milk in a saucepan and heat, stirring constantly until smooth. Add tuna, celery, green pepper, water chestnuts, scallions, mayonnaise and all but 2 Tablespoons of the cheese. Heat and stir until the cheese is melted

Step 3:Add cheese sauce to casserole and mix thoroughly. Sprinkle top with remaining grated cheese and almonds. Bake for about 20 minutes until bubbly and lightly browned.