2 1/2 lbs. med. size fresh shrimp
1 (3 1/4 oz.) pkg. crab-boil mix
3 env. unflavored gelatin
3 c. cold water, divided
2 1/4 c. finely shredded cabbage
2 1/4 c. finely shredded carrots
2 1/4 c. mayonnaise
1/2 c. plus 1 tbsp. lemon juice
2 to 4 tbsp. grated onion
3/4 tsp. salt
1/4 tsp. red pepper
Bibb lettuce
Lemon slices

Combine shrimp and crab-boil mix; add boiling water to cover. Cook 3 to 5 minutes, drain well. Raise shrimp in cold water, peel and devein. Leave tails on 1 cup shrimp, and set aside for garnishing.

Soften gelatin in 1 cup water; place over medium heat, stirring constantly, until gelatin dissolves.

Combine gelatin mixture, 2 cups water, cabbage, carrots, mayonnaise, lemon juice, onion, salt, pepper, and 3 cups shrimp.

Spoon mixture into an oiled 9-cup mold; chill until firm. Unmold on Bibb lettuce, and garnish with reserved shrimp and lemon slices. Yield: 10 to 12 servings.