Glen's Special Shrimp Bake

• 3 quarts water
• 1 tablespoon salt, divided
• 1 teaspoon salt, divided
• 2 12 lbs uncooked med. shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 tablespoon lemon juice
• 14 cup finely chopped green pepper
• 14 cup finely chopped onion
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (10 3/4 ounce) can condensed tomato soup, undiluted
• 1 cup whipping cream
• 2 14 cups cooked rice
• ground pepper
• cayenne pepper
• 12 cup slivered almonds, toasted, divided

1. In a Dutch oven, bring water and 1 tablespoons salt to a boil.
2. Add shrimp, cook for 1 minute.
3. Drain.
4. Sprinkle shrimp with oil and lemon juice, set aside.
5. In a skillet, saute green pepper and onion in butter for 5 minutes Add soup, cream, rice, pepper and cayenne, 1/4 cup of almonds and remaining salt.
6. Set aside 1 cup of shrimp.
7. Add remaining shrimp to the rice mixture.
8. Transfer to a greased 2 quart baking dish.
9. Bake uncovered, at 350 degrees for 35 minutes Top with reserved shrimp and remaining almonds, bake 20 minutes longer or until the shrimp are lightly browned.
10. ENJOY!

water, salt, salt, shrimp, vegetable oil, lemon juice, green pepper, onion, butter, tomato soup, whipping cream, rice, ground pepper, cayenne pepper, slivered almonds

Taken from www.food.com/recipe/glens-special-shrimp-bake-225254 (may not work)