Tomato Shrimp Aspic - cooking recipe

Ingredients

2 envelopes Knox gelatine
1 c. cold water
1/3 c. sugar
1 tsp. salt
1/4 c. lemon juice
2 c. hot tomato juice
1 can (small) drained shrimp
1/2 c. diced celery
1/4 c. finely cut onion
1/4 c. chopped olives

Preparation

Sprinkle gelatine over cold water.
Stir in sugar, salt, lemon juice and hot tomato juice until it's dissolved.
Add shrimp, celery, onion and olives.
Pour into mold and leave overnight. When ready to serve, set in hot water for a few seconds and unmold on platter. Arrange salad greens around outside and serve with side dish of salad dressing.