Preparation / Directions:
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.
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