Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      quarts        water
   1      tablespoon    plus 1-teaspoon salt -- divided
   2 1/2  pounds        uncooked peeled and deveined shrimp
   2      tablespoons   vegetable oil
   1      tablespoon    lemon juice
     1/4  cup           finely chopped green pepper
     1/4  cup           finely chopped onion
   2                    tablesooons butter or margarine
   1      10 3/4 ounce  condensed tomato soup -- undiluted
   1      cup           whipping cream
     1/8  teaspoon      ground mace -- pepper and cayenne
                        -- pepper
   1 1/2  cups          slivered almonds

Preparation:

In a dutch oven, bring water and 1 tablerspoon salt to a boil. Add shrimp cook for 3 minutes or until pink. Drain. Sprinkle shrimp with oil and lemon juice; set aside. In a skillet saute green pepper and onion in butter for 5 minutes or until tender. Add soup, cream, rice, mace, pepper, cayenne, 1/4 cup of almonds and remaining salt. Set aside 1 cup of shrimp, Add remaining shrimp to the rice mixture. Transfer to a greased 2 quart baking dish. Bake, uncovered, at 350 for 30-35 minutes. Top with reserved shrimp and remaining almonds; bake 20 minutes longer or until the shrimp are lightly browned.