2 1/2 lbs. lg. shrimp, shelled, deveined & cooked
3 tbsp. salad oil
1 tbsp. lemon juice, fresh, frozen or canned
3/4 c. raw or processed rice or 1 c. pre-cooked rice
2 tbsp. butter
1/4 c. green pepper, minced
1/4 c. onion, minced
1/8 tsp. pepper
1/8 tsp. mace
Dash of cayenne pepper
1 (10 3/4 oz.) can condensed tomato soup, undiluted
1 c. heavy cream
1/2 c. sherry
3/4 c. blanched almonds, slivered

Early in the day, place shrimp in 2 quart casserole, sprinkle with salad oil and lemon juice. Cook rice as label directs; drain. Refrigerate all. About one hour and 10 minutes before serving, preheat oven to 350 degrees. Set 8 shrimp aside for garnish. In a skillet saute in butter green pepper and onion for 5 minutes. Add this with rice and remaining 7 ingredients and 1/2 cup almonds to shrimp in casserole. Toss well. Bake, uncovered 35 minutes. Top with reserved shrimp and 1/4 cup almonds. Bake 20 minutes longer or until mixture is bubbly. Serves 6 to 8.