Dissolve gelatin in boiling water; add 1/2 cup chili sauce and tomato juice.
Chill until consistency of unbeaten egg white.
Add pickle relish, olives, onions, celery, and shrimp.
Pour salad mixture into oiled 8 cup ring mold.
Turn out onto round platter lined with shredded lettuce.
Combine mayonnaise, 2 tablespoons chili sauce, and horseradish; serve as dressing.