Shrimp Aspic - cooking recipe

Ingredients

2 envelopes plain gelatin
1/3 c. cold water
3/4 c. cold tomato soup
1 c. hot tomato soup
1/2 c. chili sauce
1 Tbsp. lemon juice
3 dill pickles, chopped
1 c. celery, diced
1 lb. shrimp

Preparation

Soak gelatin in water for a few minutes.
Add both hot and cold tomato soup; stir until dissolved.
When slightly cool, add chili sauce and lemon juice.
Set aside to cool.
After it begins to thicken, add the dill pickles and the celery.
Place in mold; set aside to harden for several hours in refrigerator.
Serve on lettuce leaves with mayonnaise.
Makes 6 to 8 servings.