2 1/2 lbs. shrimp
Salt
1 bay leaf
Dash of red pepper
Dash of celery tops
2 pkgs. unflavored gelatin
1/2 c. cold water
1/2 bottle (scant) catsup
1 sm. bottle stuffed olives, sliced
Juice of 2 lemons
Grated rind of 1 lemon
1/2 pt. mayonnaise
Anchovy paste to taste

Cook shrimp for 15 minutes in 8 cups of water with 1 tablespoon salt, bay leaf, red pepper and celery tops. Soak gelatin in cold water, dissolve over hot water. Combine catsup, olives, lemon juice, rind, mayonnaise, anchovy paste and salt to taste. Combine all ingredients and mold.