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2 lbs. sm. headless shrimp, boiled & deveined
2 chicken bouillon cubes
1 soup can water
1 (10 1/2 oz.) can tomato soup
2 (3 oz.) pkgs. cream cheese
Salt & pepper
1 1/2 or 2 pkgs. unflavored gelatin
1 c. mayonnaise
1 c. diced celery
3 hard boiled eggs, diced
1 toe garlic, minced

Boil shrimp in any seafood seasoning you like; peel and devein. Dissolve chicken cubes in the can of water; put the water and tomato soup in saucepan and bring to a boil. Add cream cheese and melt in the same saucepan; stir until all ingredients are well blended. Cool slightly. Add salt and pepper and softened gelatin (according to directions on box). Blend in mayonnaise, then add chopped celery, hard cooked eggs, garlic and shrimp. Mix all thoroughly and put in mold. Refrigerate. It is nice to leave overnight and the next day, unmold on a bed of lettuce. Garnish with a cake decorator filled with tinted cream cheese mixed with a bit of mayonnaise, a little anchovy paste and just a drop of red food coloring. Serves 8 as a salad.
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