Instructions: Melt butter in a medium-sized skillet over medium-high heat. Add almonds and saute until brown. Add shrimp, parsley, lemon juice, bacon, salt and fresh ground pepper, and simmer until shrimp are just turning pink. Add the sherry and cook until slightly reduced. Finally add heavy cream and cook a minute or two more. Pour over hot cooked basmati rice. Garnish with parsley sprigs if desired.

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