2 env. plain gelatin
2 (10 1/2 oz.) cans consomme or beef broth
1 c. Madeira wine
1/2 tsp. Tabasco sauce
24 boiled shrimp
2 plastic egg cartons

Sprinkle gelatin in broth; add wine and Tabasco sauce. Place one shrimp in each egg mold. Pour broth mixture over each shrimp in egg mold and allow to congeal. Then place on a flat tray or plate and keep refrigerated until ready to serve. Serve on a Ritz cracker upside down so that the shrimp will show.