1 env. Knox unflavored gelatin
1 3/4 c. tomato juice
1/2 tsp. salt
1 tsp. horseradish
1 tbsp. lemon juice
1/2 c. diced celery
2 tbsp. diced green pepper
1 c. cooked or canned shrimp

Sprinkle gelatin over 1/2 cup cold tomato juice to soften. Add 1 1/4 cups hot tomato juice and stir until gelatin is thoroughly dissolved. stir in salt, horseradish, and lemon juice. Chill to unbeaten egg consistency. Add celery, green pepper, and shrimp. Turn into a 3 cup mold or individual molds and chill until firm. Unmold on salad greens and serve with mayonnaise dressing. Serves 4.