2 cans shrimp, drained and chopped or 2 c. cooked chopped shrimp
8 oz. pkg. cream cheese
1 can tomato soup
2 envelopes unflavored gelatin
1/2 c. cold water
1 c. mayonnaise
1/4 to 1/2 c. chopped celery
1/4 to 1/2 c. chopped green bell pepper
1/4 to 1/2 c. chopped green onion
Dash of Tabasco
1 oiled mold

Melt cream cheese and soup in saucepan over low heat. Remove from heat. Add the gelatin to cold water and dissolve. Add gelatin mixture to soup mixture. Add shrimp, vegetables and mayonnaise and mix well. Pour into oiled mold. Refrigerate until ready to serve. To unmold easily, run a knife along edge of mold. Place mold in small amount of warm water to loosen. Invert on a serving plate. Serve with Wheat Thins or other crackers.