1 can tomato soup
1 (8 oz.) cream cheese
2 lbs. boiled shrimp
1 c. mayonnaise
1/3 c. shallots
3/4 c. chopped celery
1 env. unflavored gelatin

Chop boiled shrimp. Heat soup and dissolve in cream cheese over low heat. Dissolve gelatin in 1/4 cup of cold water, add soup mixture and cool, add hot sauce. Spray mold with non-stick Pam into mold. Chill 4 hours.