2 1/2 lbs. raw lg. shrimp (fresh or frozen)
1 tbsp. lemon juice
3 tbsp. salad oil
1 c. Minute Rice
2 tbsp. butter
1/4 c. minced green pepper
1/4 c. minced onion
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. mace
Dash cayenne pepper
1 (10 1/2 oz.) can tomato soup, undiluted
1 c. heavy whipping cream
1/2 c. sherry
3/4 c. slivered blanched almonds

Cook shrimp in boiling salted water 5 minutes. Drain. Place in 2 quart casserole; sprinkle with lemon juice and oil. Cook rice as directed. Refrigerate.

One and one-half hours before serving, preheat oven to 350 degrees. Reserve 8 shrimp for garnish. In butter, saute green pepper and onion for 5 minutes. Add to shrimp all ingredients, reserving 1/4 cup almonds for garnish, and add rice as well. Bake uncovered 35 minutes. Top with remaining shrimp and almonds. Bake an additional 20 minutes. Recipe may be doubled.