Title: California shrimp ring
 Categories: Shrimp
      Yield: 24 Servings
 
      2 lb Shrimp, fresh
      1    Whole lemon, juice from
      1    Envelope unflavored gelatin
      2 tb Water
    1/3 c  Lemon juice, fresh
      4 c  Cream cheese
    3/4 tb Sugar
      2 tb Italian parsley, chopped
      1 tb Lemon rind, grated
    1/2 ts Salt
    1/4 ts Pepper
     10 oz Plum preserves
      3 tb Pickapeppa sauce
      1    Head green leaf lettuce
      1    Whole lemon, thinly sliced
           Sprig Italian parsley,
           -garnish
 
  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.
  
  Combine gelatin, water, and lemon juice in a saucepan. Stir over low
  heat until gelatin is dissolved. Remove from heat.
  
  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.
  
  Recipe