Instructions: Cover bottom of a 3-quart freezersafe bowl with ice cubes. Set a 1 1/2-quart freezersafe bowl in center of larger bowl on top of ice cubes.

(Place an un-opened can of frozen juice in small bowl to weight it down and keep it from floating later.)

Fill space between large and small bowls halfway up with ice cubes.

Carefully tuck dill sprigs, lemon slices, bay leaves, and pickling spice between ice cubes against larger bowl.

Place in freezer. Pour COLD water between bowls to about 2 inches from bottom; freeze. Pour in another inch ice water; let freeze. Repeat until ice is 1/2 inch below rim of larger bowl.

Remove weight from small bowl; fill with WARM, not hot water for about 1 minute; lift small bowl. Dip large bowl in warm water for about 1 minute; unmold Crystalline Ice Bowl and use immediately.

(I put it in a round serving dish with a lip, to collect the water dripping from the ice. You can put parsley sprigs in the serving dish before placing the ice bowl on it.)

You can serve shrimp cocktail from this bowl...or one of these recipes for shrimp...

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