12 oz. (2 c.) frozen cooked shrimp, thawed and finely chopped
1/2 c. finely chopped celery
3 tbsp. "fresh" lemon juice
2 tbsp. white wine vinegar
1 tsp. prepared horseradish
1 tsp. ground black pepper
1/2 tsp. salt
1 envelope unflavored gelatin
1/4 c. water
1/2 c. whipping cream
4 oz. softened cream cheese
1/3 c. mayonnaise

To marinate shrimp, combine first 7 ingredients in large bowl. Cover and refrigerate overnight.

In a small saucepan, combine gelatin and water over low heat, stirring until gelatin is dissolved. Remove from heat. Cool to room temperature.

In a large bowl, whip cream until stiff. Stir in gelatin, cream cheese, mayonnaise and shrimp mixture. Pour into a greased 8-inch ring mold. Chill 4-5 hours, stirring occasionally until mixture begins to set.

To unmold, dip mold into hot water up to rim and invert onto serving plate. Serve garnished with avocado dipped in lemon juice, red leaf lettuce, and pimento-stuffed olives.