Marinate 2 pounds of frozen shrimp with 2 tablespoons of salad oil and squeeze one fresh lemon over shrimp. Add 1 1/2 cups of uncooked rice and 1/4 cup of green pepper. Then add 1 can tomato soup, 6 ounces of white wine, 6 ounces of coffee cream and a package of slivered almonds. Bake at 350° for 30 minutes with lid on, then 30 minutes with lid off.