Marinate shrimp in olive oil and lemon juice about 2 hours. Remove shrimp, reserve sauce. Saute shrimp in butter and garlic until pink. Remove garlic; place shrimp on warm platter; add almonds and reserved marinade to butter in skillet. Add hot sauce and vermouth. Let simmer 2 to 3 minutes. Pour over hot platter of shrimp. Serve over rice mounds.