2 env. unflavored gelatin
1 1/2 c. cold water
1 1/2 c. fat free plain yogurt
1 c. fat free mayonnaise
1/2 c. bottled chili sauce
2 tbsp. lemon juice
2 tbsp. finely chopped scallions
1/4 tsp. tarragon
2 lbs. cooked shrimp, shelled
1/2 c. finely chopped celery

Sprinkle gelatin over cold water in medium saucepan. Soften about 5 minutes, then bring to a boil, stirring until gelatin is dissolved. Set pan in bowl of ice until cool. Then add yogurt, mayonnaise, chili sauce, lemon juice, scallions and tarragon. Refrigerate, stirring occasionally, until the consistency of egg whites. Chop shrimp into 1/4 inch pieces. Add to yogurt mix along with celery. Turn into chilled 2 quart mold. Refrigerate until set (about 6 hours) or overnight. Unmold on lettuce leaves to serve. 8 servings.