Melt butter over medium heat in a large skillet. Add shallots and cook until tender and transparent. Add shrimp, stirring to coat with butter.
Increase heat to medium high; add wine and 2 tablespoons of red pepper. Cook until liquid is reduced by half. Add curry powder, almond extract, cranberry apple juice, 1 teaspoon parsley and salt. Stir and continue cooking until liquid has thickened slightly.
Transfer to serving dish. Garnish with toasted almonds, remaining red pepper and parsley. Serve over rice or pasta.