3 3/4 c. tomato juice
1 bay leaf
3 onion slices
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. celery salt
2 tbsp. vinegar
2 tbsp. Knox gelatin (2 env.)

Soak the gelatin in 1/4 cup of tomato juice. To the remaining juice add the bay leaf, onion, salt and simmer 5 minutes. Remove seasonings and add gelatin, Worcestershire sauce, celery salt and vinegar. Stir until gelatin is dissolved.

Place in refrigerator until quite thick. Add one can of shrimp, which have been rinsed and well drained. Pour in mold, or I use a square glass dish, and leave in refrigerator until firm. Unmold, or leave in dish, frost with mayonnaise and decorate with black olives.