4 1/2 c  Water

  1 1/2 lb Unpeeled medium-size fresh

           - shrimp
    1/2 pk Vermicelli or thin spaghetti

           - (7-oz.)
    1/3 c  Butter or margarine

    1/3 c  All-purpose flour

    2/3 c  Chicken broth

    2/3 c  Whipping cream

    3/4 c  Shredded Swiss cheese (3-oz)

  2 1/2 tb Dry sherry

    1/2 ts Salt

    1/8 ts Ground white pepper

      2 tb Grated parmesan cheese

      2 tb Slivered almonds

  Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
  turn pink. Drain well; rinse with cold water. Chill. Peel and devein
  shrimp; set aside.
  Cook vermicelli according to directions; drain.
  Melt butter in a saucepan over low heat; stir in flour. Cook 1 minute,
  stirring constantly. Gradually add broth and cream; cook over medium heat,
  stirring constantly, until thickened. Stir in Swiss cheese, sherry, salt,
  and pepper. Remove from heat; stir in shrimp and vermicelli.
  Spoon mixture into a greased 2-quart casserole; sprinkle with parmesan
  cheese and almonds. Bake, uncovered, at 350 for 20 minutes or until
  heated. Broil 5 1/2 inches from heat 6 minutes or until browned.