Supreme Shrimp Casserole

2 1/2 lbs large cooked shrimp

1 tbsp lemon juice

3 tbsp salad oil

1 1/2 cups cooked rice

2 tbsp butter

1/4 cup minced green pepper

1/4 cup minced onion

1 tsp salt

1/8 tsp pepper

dash cayenne pepper

1 can tomato soup, undiluted

1 cup heavy cream

1/2 cup sherry

3/4 cup slivered almonds

Place shrimp in a 2 quart casserole; sprinkle with lemon juice

and salad oil. Saute green pepper and onion in butter for 5 minutes.

Combine all the ingredients except for 1/4 cup almonds. Toss well.

Bake uncovered, 35 minutes. Then cover with the remaining almonds

for 20 minutes longer. Makes 6-8 wonderful servings.