1 lg. pkg. lemon Jello
3 3/4 c. tomato juice
2 tbsp. lemon juice
8 oz. jar stuffed olives, sliced
2 c. celery, chopped
2 tbsp. grated onion
2 cans shrimp

Heat 2 cups of tomato juice, pour over Jello. Add 1 3/4 cup cold juice, onion and lemon juice. Cool. Add celery, olives and shrimp. Put into large Pyrex dish and chill.