Make at least 24 hours in advance. Mix the following and refrigerate:

1 (46 oz.) can tomato juice
1 1/2-2 c. chopped celery
1 (4 oz.) can pimento
3 (9 oz.) cans broken shrimp
1 tsp. horseradish
1 tbsp. sugar
1 tbsp. vinegar
2 tbsp. Worcestershire sauce
1/2 c. ketchup
Salt to taste

From Mrs. Hughes