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Thaw shrimp, if frozen. Preheat oven to 350°F. In a large saucepan, heat butter over medium heat until melted. Add onion and bell pepper; cook until tender, stirring occasionally. Remove from heat.
Stir shrimp, cooked rice, soup, half-and-half (or cream), sherry, lemon juice, salt and cayenne pepper into vegetable mixture. Transfer mixture to an ungreased 2-quart square baking dish.
Bake, uncovered, for about 30 minutes or until heated through. Sprinkle with almonds and cilantro.