1 can tomato soup
1/3 c. water (cold)
1 pkg. Knox gelatine
1 (8 oz.) pkg. cream cheese
1 c. celery, very finely diced
1/2 c. onion, chopped fine
1 c. mayonnaise
1 lb. cooked shrimp, cut up in small pieces

In large saucepan, bring undiluted soup to a boil. Dissolve gelatine in cold water. Add mixture to hot tomato soup. Add cream cheese; beat with an egg beater or wire whisk. Let cool. Add celery, onion, mayonnaise and cut up shrimp. Spread mold with mayonnaise. Pour mixture into mold. Chill for 24 hours. Loosen with warm water over mold. Invert on lettuce leaves on a platter. (Fits perfectly into 5 1/2-cup fish mold.) Serve with Escort crackers or Wheat Thins. Appetizer for 12 people or more.