2 small bay leaves
1/2 c. chopped celery leaves
4 envelopes unflavored gelatin
4 c. V-8 juice
3 tbsp. lemon juice
6 tbsp. finely chopped onion
1/3 c. finely chopped celery
2 tbsp. light brown sugar
1 lb. cooked and shelled shrimp, sliced into small pieces
shredded lettuce, sour cream or creme fraiche and a few whole shrimp (for garnish)

Boil bay and celery leaves in V-8 juice for 5 minutes; strain and discard leaves. Dilute gelatin in water and add to hot juice. Quickly whisk until well dissolved. Add remaining ingredients; blend well and pour into a glass baking dish. Chill until set. At serving time, cut into squares. On individual salad plates, place a small amount of lettuce and a square of aspic. Top with a dollop of sour cream or creme fraiche and a whole shrimp.

Makes 10 to 12 servings.