1 (3 oz.) pkg. lemon gelatin
1 c. boiling water
1 (12 oz.) jar chili sauce
2 flat cans baby shrimp, rinsed, drained and patted dry
2 tbsp. horseradish (more or less to taste)

Dissolve gelatin in boiling water. Add rest of ingredients and pour into mold. Refrigerate until set. Turn out and serve with crackers.