1 (3 oz.) pkg. lemon Jello
3/4 c. boiling water
1/4 c. lemon juice (1/2 to 1 lg. lemon)
1 bottle Heinz chili sauce
2 tbsp. horseradish
1 tbsp. vinegar
2 tsp. Worcestershire sauce
2 or 3 drops Tabasco sauce
2 cans sm. shrimp

Dissolve Jello in hot water, add remaining ingredients, except the shrimp. Refrigerate until it starts to thicken (about 1 hour), and then add shrimp. Pour into mold, refrigerate overnight, although 6 hours will do it. Unmold and serve with crackers. (Triscuit crackers are best.)