Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Env gelatin -- softened |
| 1½ cup | Cooked bay shrimp -- in 1/2 |
| \N cup | Cold wate |
| ½ cup | Fresh lemon juice |
| 6 cups | Mold |
| ½ cup | Celery -- finely chopped |
| \N \N | Lettuce lined platter |
| 3 cups | Tomato/vegetable juice (V8) |
1. Soften gelatin in cold water Add vegetable juice. Stir. 2. Pour into oiled mold. 3. Chill until partially set. Fold in shrimp and celery. 4.
Run a thin knife around edge of mold to loosen it. Unmold on platter and decorate with green olives, carrot peels or whatever. From Janet Mobley.
Recipe By :
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File