Whole cooked or canned shrimp
Diced celery
Salad greens
Lemon wedges
Cocktail sauce

Remove sand vein from shrimp and chill thoroughly. Tuck small lettuce leaf on other salad green into bottom of sherbet glass or scallop shell and pie about 1 tablespoon chopped celery in the center. Arrange 5 or 6 shrimps on top and serve with about 1/2 tablespoon seafood cocktail sauce on top. Add lemon wedge to each.

Variation: Crab meat cocktail remove cartilage from cooked or canned crab and shred. Serve as suggested for shrimp cocktail, allowing about 1/3 to 1/2 cup of crab for each serving.