1 (1 lb.) bunch broccoli
1 med. head cauliflower, broken into flowerettes
1 (3 oz.) pkg. cream cheese with chives, cubed
1 (10 1/4 oz.) can cream of shrimp soup, undiluted
1 tbsp. lemon juice
1 (4 1/4 oz.) can shrimp, rinsed & drained
1/2 c. slivered almonds, toasted

Place the cauliflower and broccoli flowerettes in small amount of boiling salted water; return to a boil. Cover, reduce heat, and simmer 8 minutes, drain well, and set aside.

Combine cream cheese, soup and lemon juice in a heavy saucepan. Cook over medium heat, stirring constantly until cream cheese melts. Remove from heat; stir in shrimp.

Place cauliflower in center of serving platter; arrange broccoli around edges. Spoon sauce on top; sprinkle with almonds.

Makes 10 servings.