1 (8 oz.) pkg. cream cheese
2 (4 1/2 oz.) cans shrimp, drained, rinsed
1/2 c. chopped ripe olives
2 tbsp. chopped pimento
2 tsp. lemon juice
1/2 tsp. Worcestershire
1/2 tsp. hot sauce
1/4 tsp. salt

Combine softened cream cheese and remaining ingredients, mixing until well blended. Press mixture into 2 cup bowl. Chill several hours or overnight. Unmold. Serve with crackers. Note: Substitute 1 cup cooked shrimp for canned shrimp.