Heat 2 tablespoons LARD and 1 tablespoon OIL in a pan. Add chopped ONION and SEASON.
Cover with light stock and bring to a boil; add blanched and shredded ALMONDS (pili nuts will do).
Cover with waxed paper and the lid and cook in a moderate oven for 25 minutes.
Remove, arrange in loaf shape on a serving dish, pour SHRIMPS over and garnish the top with more NUTS, if desired.
The rice pilaf may be substituted for plain boiled rice.
