2 1/2 lbs. large raw shrimp, cleaned
1 tbsp. lemon juice
3 tbsp. salad oil
3/4 c. raw rice
2 tbsp. butter
1/4 c. green pepper, chopped
1/4 c. minced onion
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. mace
Dash cayenne pepper
1 can tomato soup
1 c. heavy cream
1/2 c. sherry
3/4 c. slivered almonds

Cook shrimp in boiling salted water 4 minutes. Drain and place in 2 quart casserole. Sprinkle with lemon juice and oil. Cook rice according to directions. Drain. Set shrimp and 1/4 cup almonds aside for garnish.

Saute green pepper and onion in butter 5 minutes. Place in casserole with rice, salt, pepper, mace, cayenne, soup, cream, sherry and 1/2 cup almonds; mix well. Garnish top with shrimp and almonds. Bake 20 minutes at 350 degrees until bubbly.