Shrimp and Rice Casserole

This is Michael's sister Emily's recipe and we love it! I am not typically a casserole lover, but this is a great dish.
2 lbs unpeeled, fresh large shrimp
1/4 cup butter
1 small red onion chopped
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
4 garlic cloves, minced
1 Tbsp lemon juice
1 1/2 tsp salt
1 can cream of mushroom soup
1/2 cup dry white wine
1 Tbsp soy sauce
1/2 tsp cayenne pepper
3 cups cooked long grain rice
1/4 cup grated Parmesan

Peel and devein shrimp. Melt butter in large skillet over medium high heat. Add onion and next three ingredients and saute 7 minutes or until tender. Add garlic and saute 1 minute. Stir in lemon juice and salt. Add shrimp and cook 3 minutes, or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11 by 7 baking dish. Sprinkle evenly with Parmesan cheese. Bake at 350 for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned.