1 pkg. lemon Jello
2 tbsp. vinegar
1/2 tsp. salt
1/4 tsp. paprika
Dash of pepper
1 tsp. onion, chopped fine
1 2/3 c. tomato juice
1/8 tsp. cloves

Heat 1 cup tomato juice, add to lemon Jello and stir until dissolved. Add the rest of tomato juice and seasonings and cool. Then add 1 can cleaned shrimp, 1 cup diced celery and 2 tablespoons chopped green pepper. Chill in Pyrex loaf pan until set. Cut in squares and serve on lettuce. Top with a spoonful of salad dressing.