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TOMATO ASPIC WITH SHRIMP AND AVOCADO

3 tbsp. gelatin
6 c. cold water
1/2 lb. shrimp, shelled & deveined
1 (6 oz.) can tomato paste
2-1/2 tbsp. horseradish
1 tbsp. salt
1/4 tsp. white pepper
1 med. avocado
1 tsp. lemon juice

Float gelatin on 1 cup of cold water and allow it to absorb the water until it becomes translucent (about 20 minutes). Put the remaining water on to boil. W hen it reaches a full rolling boil, add the shrimp just long enough to cook them (approximately 3 minutes). The shrimp should be pink, but not curled up tight. Remove the shrimp and turn the water down to simmer. Stir into it tomato paste, horseradish, salt and pepper, and the dissolved gelatin. Remove the pan from heat. Peel the avocado and slice it into a bowl with lemon juice, to coat it and prevent it from turning brown. Lightly oil the mold, a bowl, pan, or whatever you choose, and pour in a small amount of the aspic mixture - enough to cover the bottom. Arrange the shrimp and avocado slices in any pattern you like and refrigerate the mold. Also refrigerate the remainder of the aspic mixture. When the molded aspic is set, and the remainder well cooled, very gently pour the rest of the aspic into the mold and return to the refrigerator. To unmold, dip the bottom of the pan in hot water, run a small knife around the edge, cover the top with a plate and - with great confidence - invert on a serving dish.