Approximately 30 1 oz. servings

2 c. Cooked peeled shrimp

8 oz. Cream cheese

2 10-oz cans Tomato soup

3 pkg. Unflavored gelatin

2/3 c. Cold water

1 c. Mayonnaise

1 c. Finely chopped celery

1/2 c. Green onion, finely chopped

1/2 c. Green bell pepper, finely chopped

1 Tsp. Worcestershire

1 Tsp. Lemon juice

3/4 Tsp. Tabasco

1/2 Tsp. Salt

In a large saucepan heat soup on moderately high heat. Add cream cheese, melt and beat with wire whisk until smooth. Meanwhile, dissolve gelatin in cold water. Add gelatin to saucepan and mix well. Move from heat and allow to cool, about 30 minutes. After mixture is at room temperature, add shrimp, mayonnaise, celery, onions, green pepper and seasonings. Pour into a well-greased 1-quart mold or a 9-inch spring ring mold, cover and refrigerate until set, 12 to 24 hours. Unmold and serve with crackers.