2 tbsp. unflavored gelatin
1/3 c. white wine
1 c. French dressing
1 tbsp. lemon juice
1/4 tsp. salt
Dash of pepper
1 tsp. Worcestershire sauce
1 tsp. horseradish
2 lbs. shrimp, cooked, deveined, and chilled

Soften gelatin in wine; add dressing, lemon juice, salt and pepper, Worcestershire sauce, and horseradish. Place over low heat; stir constantly until gelatin is dissolved. Cool until thickens. Dip shrimp to coat. When partially set, repeat dipping. Prepare several hours before serving and chill. Serve on cocktail picks stuck in a large orange or grapefruit which has been sliced flat on the bottom.