Bring a large pot of water to a boil over high heat. Season the water very well with kosher salt.
Blanch the green beans in the boiling water for 2-3 minutes, stirring occasionally, or until they are just crisp-tender.
Meanwhile, in a large skillet over medium heat, add the sliced almonds and toast them, stirring often, for 1 to 2 minutes.
Add the butter to the skillet and once it has melted, add the sliced shallots and minced garlic.
Sauté for an additional 1 to 2 minutes, stirring constantly, until fragrant and lightly caramelized.
Using tongs, transfer the crisp-tender green beans from the boiling water directly to the skillet. Sauté briefly, gently tossing the green beans with the almond mixture until evenly combined and the green beans are tender.
Add the lemon juice & zest, toss once again, and season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.