2 tbsp. gelatin
1/4 c. cold water
1 3/4 c. tomato juice
1 3/4 c. seasoned tomato juice
1/2 c. vodka
1/4 c. gin
2 tsp. Worcestershire sauce
3 tsp. sugar
1/4 tsp. salt
1/4 tsp. celery salt
1 tsp. vinegar
1 tbsp. catsup
1/4 tsp. dry mustard
1 lb. cooked shrimp, cleaned & deveined
1 c. celery, diced
1 c. cucumber, diced, seeded & drained
1/2 c. scallions, chopped
Celery leaves, parsley & cucumber (garnish)

Sprinkle gelatin over cold water in measuring cup. Place cup in small saucepan container 1/2 inch of water. Place over heat and stir until gelatin dissolves. Mix together next 12 ingredients. Add dissolved gelatin and mix thoroughly. Chill until slightly thickened. Lightly grease a 2 quart mold. Place the mold in a bowl containing several ice cubes. Spoon a small amount (about 1/8 inch deep) of gelatin mixture into bottom of mold. When it is set arrange a ring of whole shrimp decoratively in the aspic. When this has set, mix the remaining ingredients with the rest of the aspic mixture. Pour into mold. Chill thoroughly. Unmold onto serving platter. Decorate with celery leaves, parsley and cucumber slices. Serve with Remoulade sauce.

If you want something spectacular at a buffet try this. It is so impressive and very different. Yields 1 cup.

REMOULADE SAUCE:

1 c. mayonnaise
1/8 tsp. garlic, finely chopped
1 tbsp. parsley, chopped
1 tbsp. capers, chopped
1 tbsp. lemon juice
2 hard cooked eggs, chopped
1 tbsp. dry mustard
1/2 tsp. onion tops, chopped
1 tsp. fresh dill
1/4 tsp. dried tarragon

Mix all ingredients. Let stand at least 2 hours before using.