Knox Unflavoured Gelatine

CREAMY SHRIMP SALAD
Prep: Cook: Chill:	10 mins 5 mins 3 hrs		Sprinkle gelatine over cold water in a small saucepan; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Remove from heat. Whisk together yogurt, mayonnaise and gelatine mixture in a large bowl. Refrigerate until mixture is the consistency of unbeaten egg whites, about 30 minutes; stir occasionally. Fold in shrimp, celery, dill, onion, mustard, salt and pepper. Turn into a 4-cup (1 L) mould. Refrigerate until set, about 3 hours. Unmould onto a serving plate and garnish with fresh dill and lemon slices.
Shrimp and dill � a winning combination for a refreshing light salad.
1 1/2 cup 1 cup 1/2 cup 1 cup 1/2 cup 2 tbsp 1 tbsp 1 tbsp 1/2 tsp 1/4 tsp	pouch Knox^� Unflavoured Gelatine cold water plain yogurt mayonnaise cooked fresh shrimp, chopped minced celery chopped fresh dill chopped green onion Dijon mustard salt pepper Fresh dill & lemon slices, for garnish	1 125 mL 250 mL 125 mL 250 mL 125 mL 30 mL 175 mL 15 mL 2 mL 1 mL
Makes 6 servings.
TIP: With canned shrimp and dried dill weed in your cupboard you can make this salad most any time. Substitute 1 can (4 oz/113 g) shrimp, drained and chopped for fresh shrimp and 1-1/2 tsp (7 mL) dried dill weed for fresh dill.