Quick and easy and tasty - even to people who never like tomato aspic.

2 1/2 c. tomato juice
1 (6 oz.) pkg. lemon Jello
1 (7 oz.) can green chili salsa
1/4 c. lemon juice
1/2 c. chopped celery
1 1/2 c. shrimp, fresh, or canned (Dunbar med. is best)
Sour cream

Heat tomato juice in sauce pan almost to boiling. Remove from heat and stir in the Jello and green chili salsa, lemon juice, celery and cooked or canned shrimp. Put into a five-cup mold. You can also but avocado into little pieces and add after the shrimp. Serve with sour cream instead of mayonnaise.