Step 1

Thaw shrimp, if frozen. Preheat oven to 350°F. In a large saucepan heat butter over medium heat until melted. Add onion and sweet pepper; cook until tender, stirring occasionally. Remove from heat.

Step 2

Stir shrimp, cooked rice, soup, half-and-half, sherry, lemon juice, salt, and cayenne pepper into vegetable mixture. Transfer mixture to a 2-quart square baking dish.

Step 3

Bake, uncovered, about 30 minutes or until heated through. Sprinkle with almonds and cilantro.