1/4 c. sherry
1/2 c. almonds, slivered
2 lbs. deveined shrimp (can use fresh or frozen)
1/4 c. chopped green peppers
1/4 c. minced onion
1 c. cream
3/4 c. raw cooked rice
1 can tomato soup
2 tbsp. lemon juice

Cook rice as directed. Cook shrimp - if frozen put in boiling water for 5 minutes. Season boiling water with 1 tablespoon lemon juice and salt.

Saute onions, green pepper and add to drained, cooked shrimp. Mix together tomato soup, cream, sherry and add to shrimp mixture along with rice. Add 1/4 cup of almonds. Bake at 350 degrees for 45 minutes. Top with almonds. Serve with green salad and crisp bread.