Shrimp Aspic Salad - cooking recipe

Ingredients

2 small bay leaves
1/2 c. chopped celery leaves
4 envelopes unflavored gelatin
4 c. V-8 juice
3 Tbsp. lemon juice
6 Tbsp. finely chopped onion
1/3 c. finely chopped celery
2 Tbsp. light brown sugar
1 lb. cooked and shelled shrimp, sliced into small pieces
shredded lettuce, sour cream or creme fraiche and a few whole shrimp (for garnish)

Preparation

Boil bay and celery leaves in V-8 juice for 5 minutes; strain and discard leaves.
Dilute gelatin in water and add to hot juice. Quickly whisk until well dissolved.
Add remaining ingredients; blend well and pour into a glass baking dish.
Chill until set.