4 c. tomato juice
1 lg. pkg. lemon Jello
1/4 c. diced onions
1/2 c. diced celery
1/4 c. diced stuffed green olives
2 cans shrimp
5 drops Tabasco sauce

Heat 2 cups tomato juice to boiling and dissolve Jello in boiling juice. When Jello is completely dissolved, add 2 cups cold tomato juice and Tabasco sauce. Stir in diced ingredients and drained shrimp. Pour into 9x12 inch dish or mold. Store in refrigerator until set.