1 (10 oz.) can cream of celery soup
1/2 c. water
3 (3 oz.) cream cheese, softened
2 pkgs. unflavored gelatin, dissolved
3 cans med. shrimp (rinse, soak 20 minutes and drain) or equivalent of boiled, peeled and deveined shrimp
1/2 c. finely chopped onion
1 c. finely chopped celery
1 c. mayonnaise
Salt, pepper, Tabasco and Worcestershire sauce to taste

Combine soup and water. Bring to a boil. Remove from heat. Add softened cream cheese and dissolved gelatin. Stir until cream cheese is melted. Cool. Stir in shrimp, onion, celery and mayonnaise. Season to taste with salt, pepper, Tabasco sauce and Worcestershire sauce. Pour into mold and refrigerate several hours or overnight. Unmold on lettuce leaves. Serve with assorted crackers.