1 1/2 lb. cooked shrimp (mature)
1 can condensed tomato soup
1 (8 oz.) cream cheese
3 envelopes unflavored gelatin
1 c. mayonnaise
3/4 c. finely chopped celery
1/2 c. finely chopped green pepper
1/2 c. finely chopped green onion
1 tsp. Worcestershire sauce
1 tsp. lemon juice

Chop shrimp. Heat tomato soup and cream cheese in top of double boiler until cream cheese melts. Cool slightly, stir in gelatin. Mix well. Add shrimp, mayonnaise, celery, green onions, green pepper, Worcestershire sauce and lemon juice. Mix well. Pour into well greased 1 1/2 quart mold. Cover and refrigerate at least 8 hours. Serve with crackers. Makes approximately 50 appetizer servings.