California Shrimp Ring



INGREDIENTS:

2 pounds shrimp - fresh

1 whole lemon - juice from

1 envelope unflavored gelatin

2 tablespoons water

1/3 cup  lemon juice - fresh

4  cups cream cheese

3/4 tablespoon sugar

2 tablespoons italian parsley - chopped

1 tablespoon lemon rind - grated

1/2 teaspoon salt

1/4 teaspoon pepper

10 ounces plum preserves

3 tablespoons Pickapeppa sauce

1 head green leaf lettuce

1 whole lemon - thinly sliced

italian parsley - garnish

DIRECTIONS:

1. Cook shrimp in boiling water until done. Douse
immediately in cold water. Drain, peel and devein.
Chop half the shrimp into small pieces and set aside.
Place remaining whole shrimp in a bowl and squeeze
lemon juice over all pieces and toss. Cover bowl and
set aside in a cool place.

2. Combine gelatin, water, and lemon juice in a
saucepan. Stir over low heat until gelatin is
dissolved. Remove from heat.

3. Beat together cream cheese, sugar, parsley, lemon
peel, salt and pepper in a large bowl This is easier
if cream cheese is soft at room temperature. Blend in
gelatin mixture and fold in chopped shrimp by hand.
Pour into a 6 1/2 cut ring mold and chill to firm.

To serve: Layer lettuce on a serving plate and unmold
salad on top. Combine plum preserves and pickapeppa
sauce. Drizzle over mold. Garnish lettuce with lemon
slices and parsley sprigs, and fill center of mold
with whole shrimp.



California Shrimp Ring