2 pkgs. unflavored gelatin
1/2 c. cold water
1 can tomato soup (do not dilute)
3 (8 oz.) pkgs. cream cheese
1 c. each celery, bell pepper, chopped fine
1 lb. shrimp, peeled & cooked, can use can shrimp, a 1 lb. can or 4 (4 oz.) cans
1 tbsp. grated onion
1 tbsp. horseradish
1 tbsp. capers, drained
1/2 tsp. hot sauce
Salt

Dissolve gelatin in water. In large saucepan, heat soup to boiling, add gelatin and cool to lukewarm. Blend in cream cheese. Add all other ingredients except shrimp. Mix to blend well. Fold in shrimp. Pour in a well oiled 9 x 5 inch loaf pan. Spread evenly. Chill approximately 3 hours or more. Unmold onto platter. Garnish with lettuce and sliced lime.