1 1/2 lb. cooked, peeled deveined shrimp
1 can (10 3/4 oz.) condensed tomato soup
1 pkg. (8 oz.) cream cheese
2 tbsp. unflavored gelatin
1 c. mayonnaise
3/4 c. finely chopped celery
1/2 c. finely chopped green onion
1/2 c. finely chopped green pepper
1 tsp. Worcestershire sauce
1 tsp. lemon juice

Chop shrimp. Heat tomato soup and cream cheese in top of double boiler until cream cheese melts. Cool slightly. Stir in gelatin; mix well. Add shrimp, mayonnaise, celery, green onion, green pepper, Worcestershire sauce and lemon juice; mix well. Pour into a well greased 1 1/2 quart mold. Cover and refrigerate at least 8 hours. Serve with rich buttery crackers.