Shrimp Salad Lemon Baskets

• 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

1. 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.
2. 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.
3. 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.
4. Spoon into lemon baskets. Garnish with parsley and reserved shrimp. Chill until set.

unflavored gelatin, cold water, mayonnaise, lemons, frozen cooked salad shrimp, cucumber, olives, sugar, horseradish, salt, paprika, heavy whipping cream, parsley

Taken from www.tasteofhome.com/recipes/shrimp-salad-lemon-baskets/ (may not work)