In a sauce pan, blend soup and cream cheese to warm (no need to allow to boil). Take off heat and add mayonnaise, shrimp, onions and blend well.
Dilute the gelatin with 1 tablespoon of cold water and then stir into the dip. Add black pepper to taste.
Pour the dip into the final serving container and allow to sit several hours if not overnight.
Always use a heavy cracker for dipping as potato chips are not strong enough to handle the thickness, yet creaminess of this dip.
Also, I always leave a few of shrimp and chopped green onions sitting on top of the dip so that people will be able to distinguish that the dip is shrimp and green onions.
It also serves as a good presentation.
P.S. I might as well warn you ahead of time to take copies of this dip recipe with you to your gatherings as everyone is gonna bug you for the recipe.
