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

Mix the salad oil and lemon juice and pour over the shrimp. Marinade the shrimp overnight.

In a heavy skillet, saute the rice, butter, green pepper and onion. Remove from heat and add the undrained shrimp. Stir this mixture together in a large casserole dish with the remaining ingredients except for the almonds. Sprinkle the almonds on top. Bake at 350 degrees for about 55 minutes.