Lemon Shrimp Salad Baskets

Serves 6
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5 oz pkg frozen cooked salad shrimp, thawed & divided
3 medium lemons
1/4 cup cucumber, seeded & chopped fine
2 tablespoons chopped pimiento stuffed olives
2 tablespoons fresh lemon juice
1 envelope unflavored gelatin
3/4 cup cold water
1/3 cup light mayonnaise
1/4 cup heavy whipping cream, whipped
1 teaspoon prepared horseradish
1 packet Splenda or Equal
1/8 teaspoon each salt & paprika
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In a small saucepan sprinkle gelatin over cold water and let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Remove from the heat and whisk in mayonnaise. Refrigerate for 30 minutes or until partially set.
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Cut lemons in half.  Scoop out and discard lemon pulp. With a sharp knife cut a thin slice off the bottom of each lemon basket so it sits flat.
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Set aside 1 dozen shrimp for garnish and chop remaining shrimp. In a small bowl combine cucumber, olives, Splenda, horseradish, salt, paprika and lemon juice.  Fold into the gelatin mixture. Fold in the chopped shrimp and whipped cream.  Spoon into lemon baskets. Garnish with parsley and reserved shrimp. Chill until set.
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Nutritional Info
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Calories:  108
Carbs:  2.5 grams
Protein:  11 grams
Fat:  9 grams