2 pounds shrimp — fresh
1 whole lemon — juice from
1 envelope unflavored gelatin
2 tablespoons water
1/3 cup lemon juice — fresh
4 cups cream cheese
3/4 tablespoon sugar
2 tablespoons Italian parsley — chopped
1 tablespoon lemon rind — grated
1/2 teaspoon salt
1/4 teaspoon pepper
10 ounces plum preserves
3 tablespoons Pickapeppa sauce
1 head green leaf lettuce
1 whole lemon — thinly sliced
sprig Italian parsley — garnish
Cook shrimp in boiling water until done. Douse immediately in cold water. Drain, peel and devein. Chop half the shrimp into small pieces and set aside. Place remaining whole shrimp in a bowl and squeeze lemon juice over all pieces and toss. Cover bowl and set aside in a cool place.
Combine gelatin, water, and lemon juice in a saucepan. Stir over low heat until gelatin is dissolved. Remove from heat.
Beat together cream cheese, sugar, parsley, lemon peel, salt and pepper in a large bowl This is easier if cream cheese is soft at room temperature. Blend in gelatin mixture and fold in chopped shrimp by hand. Pour into a 6 1/2 cut ring mold and chill to firm.
To serve: Layer lettuce on a serving plate and unmold salad on top. Combine plum preserves and pickapeppa sauce. Drizzle over mold. Garnish lettuce with lemon slices and parsley sprigs, and fill center of mold with whole shrimp.