1 can tomato soup, undiluted
2 (8 oz.) blocks cream cheese
2 env. plain gelatin
1 c. finely chopped, piled high of shrimp
1 c. mayonnaise
3/4 c. celery, finely chopped
3/4 c. green onions, finely chopped
Few drops hot sauce or red pepper

Dissolve gelatin in 1/4 cup cold water, maybe a little more water. Heat soup to boiling, add cheese and gelatin and blend. Cool, add rest of ingredients and pour in a large ring mold or 2 small. I use 2 (12") copper fish molds. Will keep several days in refrigerator or freeze 2 or 3 weeks. Serve with party crackers.