1/2 c. tomato juice
1 egg, well beaten
1/2 c. dry bread crumbs
1 c. cooked rice
Dash of pepper
1 tsp. chopped parsley
1/2 tsp. celery salt
1 (5 oz.) can shrimp, mashed
12 slices bacon, cut in half

Mix tomato juice and egg. Add crumbs, rice, seasoning, parsley, celery salt, and shrimp. Mix thoroughly. Roll into finger lengths; wrap each roll with 1/2 slice bacon and fasten with toothpicks. Broil, turning frequently, to brown evenly. Makes about 2 1/2 dozen rolls.

Note: These may be made the day before and chilled. They seem to hold together better. These were made to be served as hors d'oeuvres.