Instructions: Dissolve the gelatin in the cold water and reserve. Bring the stock to a boil in a medium saucepan. Reduce heat and simmer 5 minutes. Add the tarragon and dissolved gelatin, mixing well. Remove from heat and let cool - then cover and refrigerate for at least 4 hours.

When ready to serve, line bowls with the lettuce. Gently stir the soup, then ladle into the bowls. Sprinkle each with the shrimp, parsley, and lemon juice, and top each with a lemon slice.

Comments: Elegant and bracing on a hot summers day. Serve to 4 people as a luncheon first course.

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