A special shrimp bake to serve family and dinner guests.
Season water with 1 teaspoon salt. Bring water to a boil. Add shrimp, boil for 3 minutes. Drain, rinse shrimp under running cold water. Set aside.
In a small skillet heat oil over medium heat until hot. Sauté green pepper, onion and celery in hot oil for 5 minutes. Remove from heat; stir in lemon juice, lemon zest, butter and shrimp. Set aside.
In a large bowl combine cream of shrimp soup, half and half, rice and seasonings. Fold in shrimp mixture.
Lightly spray 2 quart casserole dish with non-stick cooking spray. Spoon shrimp mixture into prepared dish. Cover, bake at 350° for 45 minutes.
Remove cover, sprinkle top with almonds and cheese. Bake 15 minutes longer or until cheese has melted and casserole is bubbly.