3 to 4 oz. cans tiny rinsed shrimp

3 med. stalks celery
3 lg. green onions
1 med. bell pepper
1 (6 oz.) can water chestnuts

Cover until moist with Del monte cocktail sauce, about 1 and 1/2 (12 oz.) bottles. Best made 24 hours ahead! Store covered in refrigerator. Can make half if desired. Serves 14.