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Shrimp Salad Lemon Baskets

Sunny lemon baskets brimming with shrimp salad are a feast for the eyes, nose and taste buds. Guests will appreciate the creative presentation and flavors. —Renata Stanko, Lebanon, OR

12 ServingsPrep: 55 min. + chilling

Ingredients

2 envelopes unflavored gelatin
1-1/2 cups cold water
1 cup mayonnaise
6 medium lemons
1 package (5 ounces) frozen cooked salad shrimp, thawed, divided
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped pimiento-stuffed olives
2 teaspoons sugar
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon paprika
1/2 cup heavy whipping cream, whipped
12 sprigs fresh parsley

Directions

In a small saucepan, sprinkle gelatin over cold water; let stand for
1 minute. Cook and stir over low heat until gelatin is completely
dissolved. Remove from the heat; whisk in mayonnaise. Refrigerate
for 30 minutes or until partially set.
Cut lemons in half; juice lemons, reserving 3 tablespoons juice (save
remaining juice for another use). Scoop out and discard pulp. With a
sharp knife, cut a thin slice off the bottom of each lemon basket so
it sits flat; set aside.

2 of 2

Shrimp Salad Lemon Baskets (continued)

Directions (continued)

Set aside 2 dozen shrimp for garnish; chop remaining shrimp. In a
small bowl, combine the cucumber, olives, sugar, horseradish, salt,
paprika and reserved lemon juice; fold into gelatin mixture. Fold in
chopped shrimp and whipped cream.
Spoon into lemon baskets. Garnish with parsley and reserved shrimp.
Chill until set.
Yield: 1 dozen.

Nutrition Facts: 1 serving equals 194 calories, 19 g fat (4 g saturated fat), 43 mg cholesterol, 245 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.