1 can tomato soup
1 (8 oz.) cream cheese
2 (4 oz.) cans shrimp (tiny, sm. or pieces)
1/2 c. chopped celery
1/2 c. onion
1 tsp. lemon juice
1 c. mayonnaise

Wash shrimp thoroughly. Heat soup. Blend in cream cheese. Blend in remaining ingredients. Chill in refrigerator at least 5 hours.