Amaretto Shrimp

1/2 cup butter
1 medium white onion, finely minced
1 pound large shrimp, butterfly, peeled-tail on
1/2 to 1 cup Amaretto liqueur
1 cup blanched almonds, sliced
1/2 tsp salt
Chopped parsley

Melt butter in skillet until golden brown. Add onions. Sauté until transparent. Add shrimp and stir fry 5 minutes until pink. Add Amaretto, almonds, and salt. Cook 1-1/2 minutes until bubbly. Serve in a scallop shell or ramekin with a sprinkle of chopped parsley.