Shrimp Dip

1 (3 oz.) box lemon jello
1 C. boiling water
1 (7 oz.) can shrimp, drained
1 T. lemon juice
4-5 oz. horseradish
1 C. ketchup

Dissolve jello in boiling water; stir well. Add remaining ingredients & stir till blended. Refrigerate until thick, serve with crackers.

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