Barbequed Shrimp Casserole

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Almond Board of California


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1 tsp. almond oil

1 cup chopped green pepper

1 cup chopped red pepper

2 cups petite-size frozen peas, thawed

1 box (6 oz.) long grain and wild rice mix, cooked according to package directions

1 cup brown rice, cooked in chicken broth

1 can (14 oz.) artichoke hearts, drained

and quartered

1 cup slivered almonds, toasted

1 1/2 lbs. large shrimp, peeled, deveined

and butterflied

1 lemon, thinly sliced

1/2 cup butter, melted

2 cloves garlic, minced

1 Tbs. lemon juice

2 tsp. Worcestershire sauce

2 tsp. dried rosemary, crumbled

1 tsp. black pepper

1/2 tsp. Tabasco sauce, or to taste

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