12 oz. bag frozen shelled, deveined shrimp
4 to 6 zucchini, 1 1/2 inches in diameter
1 env. unflavored gelatin
1/4 c. cold water
1/2 c. boiling water
12 oz. Seafood Cocktail sauce
1/2 tsp. grated lemon peel

Cook shrimp following package directions; chill. Slice zucchini crosswise into 1/2 inch slices. Using a melon baller or small spoon, scoop out insides leaving a ring 1/8 inch thick on sides and bottom. Cover; chill. Soften gelatin in cold water; add boiling water, stirring until gelatin is dissolved. Stir in seafood cocktail sauce and lemon peel. Chill until mixture is slightly thickened. Coarsely chop shrimp; fold into gelatin mixture. Spoon mixture into zucchini shells. Chill several hours until mixture is set. Makes about 5 dozen appetizers. Note: Shrimp mixture may be molded in a decorative 3 cup mold. Chill until set. Unmold and serve with zucchini slices or assorted crackers.