1 tbsp. Knox gelatin
1/4 c. cold water
1 1/4 c. tomato juice
2 tbsp. vinegar
1/4 c. blanched almonds or walnuts, chopped
2 tbsp. lemon juice
Salt to taste
1 c. shrimp
1/2 c. diced celery

Soften gelatin in cold water and dissolve over boiling water. Add tomato juice, vinegar, lemon juice and salt. Chill until partially set. Add shrimp, celery and nuts. Pour into ring mold and chill. Serve on crisp lettuce with your favorite dressing. Serves 8.