4 c. hot tomato juice
2 sm. pkg. lemon Jello
Salt & pepper to taste
3 tbsp. vinegar
Dash of cayenne or L.A. hot sauce
2 tsp. Worcestershire sauce
4 green onions, chopped
1 c. chopped celery
24 stuffed green olives, sliced
1 can shrimp or crab, drained

Prepare Jello with hot tomato juice. Add other ingredients and blend well. Pour into greased ring mold and refrigerate until firm. (11 x 7 1/2 x 1 1/2 inch pan can be used.)