Place the shrimp in a food processor and pulse until the shrimp are minced (do not purée). Place the minced shrimp in a bowl and mix in the remaining ingredients, except the almonds and oil. Spread the almonds on a large dinner plate. Moisten your hands with cold water. Form the shrimp mixture into 8 balls; set the balls on the almonds. Sprinkle the top and sides with the almonds and form the balls into 1/2" thick cakes. Heat the oil in a large non-stick skillet set over medium heat. When hot, add the shrimp cakes and cook for 3 to 4 minutes per side. Place two cakes on each of 4 plates with a spoon of salsa alongside.