2 env. unflavored gelatin
1 (46 oz.) can tomato juice
2 tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1/2 tsp. salt
1/4 tsp. pepper
15 lg. pitted ripe olives, sliced
2 tbsp. finely chopped green pepper
1 tbsp. grated onion with juice
2 tbsp. finely chopped celery
1 (4 1/4 oz.) can tiny cocktail shrimp, rinsed and drained
Lettuce leaves
Mayonnaise
Parsley

Mix gelatin and half of tomato juice, let stand 5 minutes to let gelatin soften. Add remaining tomato juice and stir over low heat until gelatin is dissolved. Add lemon juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Check for seasoning. Refrigerate for 2 hours or until mixture is of consistency to hold remaining ingredients suspended.

Add ripe olives, green pepper, grated onion, celery and shrimp. Combine thoroughly. Pour into 2-quart mold or 6-8 individual molds. Refrigerate at least 4 hours or overnight. Unmold onto lettuce leaves. Garnish with mayonnaise and fresh parsley as desired.