Ingredients
- 10 preserves (plum)
- 6 1/2 ring mold (cut)
- 1 lemon juice from (whole)
- 1 combine gelatin
- 1 cook shrimp in boiling water until done
- 1 sprig italian parsley (garnish)
- 1 head green leaf lettuce
- 1 gelatin (envelope unflavored)
- 1/2 shrimp (into pieces)
- 4 cups cream cheese
- 2 pounds shrimp (fresh)
- 3/8 cup lemon juice (fresh)
- 3 tablespoons pickapeppa sauce
- 2 tablespoons water
- 3/4 tablespoon sugar
- 1 tablespoon lemon rind (grated)
- 2 tablespoons italian parsley (chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 slice lemon thinly (whole sliced)
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.
