salad shrimpI am always trying to come up with a way to repurpose something or what to do with leftovers.  Well, I have struck pay dirt again.  Here is my light and refreshing Shrimp Salad.

1 (6 oz.) package lemon gelatin, 2 1/2 cups tomato juice, 1 cup shrimp stock, 2 tablespoons white onions, diced, 3 tablespoons sugar, 3/4 teaspoon seafood seasoning, 1/4 teaspoon white pepper, 1/4 teaspoon ground cloves, 5 1/2 tablespoons white vinegar, 3/4 cup black walnuts, diced, 1 cup celery, diced, 1/2 cup salad shrimp.

Get out a saucepan, add the tomato juice and shrimp stock, bring to a rapid boil, remove from the stove.  Add the gelatin, onions, sugar, seafood seasoning, cloves, and vinegar, stir until the sugar is dissolved and everything is well blended.  Pour into a bowl and refrigerate, for approximately 2-hours or until partially set.  Remove from the refrigerator add the nuts, celery, and shrimp stir 1 time and return to the frig until firm and giggly.

This dish pairs well on a light brunch menu.  I suggest, associated crackers, cheese, nuts, and wine

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