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Shrimp Rice Casserole

Shrimp Rice Casserole 2 pounds of shrimp, cooked and cleaned 3 tablespoons of salad oil'1 tablespoon of lemon juice 3/4 cup of uncooked rice 1/4 cup of chopped green pepper 1/4 cup of chopped onion 2 tablespoons of butter 1 can of tomato soup 1 cup of heavy cream 1/8 teaspoon of pepper 1/2 cup of Sherry 1/2 cup of slivered almonds 1 teaspoon of paprika Sprinkle shrimp with salad oil and lemon juice. Cook rice according to package directions. Sauté the green pepper and onion in butter. Combine all ingredients except almonds and paprika, pour in casserole. Cover with almonds and paprika. Bake  at 350ºF. for 55 minutes. Yield 8 servings