2 cans shrimp, deveined (or 1 lb. fresh)
1/2 lb. cream cheese
1 c. mayonnaise
1 1/2 c. celery
1 can tomato soup, undiluted
2 tbsp. gelatin
1 sm. onion, grated
1 green pepper

Chop vegetables fine. Dissolve gelatin in 1/2 cup cold water. Add to boiling soup. Beat cream cheese into soup until smooth. Add mayonnaise. Cool, add shrimp and vegetables. Pour into mold. Chill overnight. Serves 10-12.