2 (20 oz.) cans tomatoes
1 tsp. salt
2 ribs celery, finely chopped
Dash of cayenne pepper
2 envelopes plain gelatin
1/2 c. cold water
2 tbsp. lemon juice
2 tbsp. onion, finely chopped
2 c. shrimp, boiled, peeled

DRESSING:

Cholesterol-fr ee mayonnaise
Lite sour cream
Horseradish

Boil tomatoes, salt, celery and cayenne for 10 minutes. Soak gelatin in cold water. Add to hot mixture. Add lemon juice, onion and shrimp. Pour into mold that has been brushed with salad oil. Chill.

DRESSING: Combine cholesterol-free mayonnaise with lite sour cream and horseradish. Serves 8.