Shrimp Vegetable Aspic
|Lemon flavored gelatin||6 Ounce (2 Packages)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Sweet pickle relish||1 Tablespoon|
|Stuffed olives||5 Large, sliced|
|Green onions||2 , chopped|
|Chopped celery||1 Cup (16 tbs)|
|Shrimp||1 Pound, cooked, peeled and deveined|
|Shredded lettuce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Mayonnaise||1 Cup (16 tbs)|
|Chili sauce||2 Tablespoon|
|Prepared horseradish||1 Tablespoon|
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.