2 cans shrimp
1 1/2 c. finely chopped celery
1/2 c. finely chopped green pepper
2 tbsp. grated onion
2 tbsp. Worcestershire sauce
1 tsp. Tabasco
1 tsp. salt
1 c. cold water
1 can tomato soup
1 (8 oz.) pkg. cream cheese
3 env. Knox gelatin
1 c. mayonnaise

Combine first 7 ingredients - set aside. Melt cream cheese and tomato soup in microwave or double boiler.

In meantime, dissolve gelatin in water. Add to soup mixture. Cool. When thickened, fold in mayonnaise. Combine with shrimp mixture and pour i mold.