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1
Float gelatin on 1 c. of cool water and allow it to absorb the water till it becomes translucent/soft (about 20 min).
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2
Put the remaining water on to boil.
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3
W hen it reaches a full rolling boil, add in the shrimp just long sufficient to cook them (approximately 3 min).
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4
The shrimp should be pink, but not curled up tight.
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5
Remove the shrimp and turn the water down to simmer.
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6
Stir into it tomato paste, horseradish, salt and pepper, and the dissolved gelatin.
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7
Remove the pan from heat.
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8
Peel the avocado and slice it into a bowl with lemon juice, to coat it and prevent it from turning brown.
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9
Lightly oil the mold, a bowl, pan, or possibly whatever you choose, and pour in a small amount of the aspic mix - sufficient to cover the bottom.
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10
Arrange the shrimp and avocado slices in any pattern you like and chill the mold.
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11
Also chill the remainder of the aspic mix.
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12
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.
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13
To unmold, dip the bottom of the pan in warm water, run a small knife around the edge, cover the top with a plate and - with great confidence - invert on a serving dish.
