1 lb. (500 g.) cooked fresh shrimp
8 oz. (250 g.) cream cheese
1 can (about 375 ml.) tomato puree
1 1/2 tbsp. gelatin
1/2 c. cold water
1 c. celery, diced
1 med. onion, grated
Salt & pepper
1 c. mayonnaise

Peel shrimp, cut lengthwise and devein. Melt cream cheese in the tomato puree and when smooth, dissolve the gelatin (which has been soaked in the cold water for 3 minutes) in the hot mixture.

Cut celery very fine. When the puree mixture is cool, combine all the ingredients and pour them into a greased mold or ring.

When ready to serve, release from mold and fill or garnish with tomato or avocado slices on lettuce. This will serve 10 or 12.