1 can tomato soup
12 oz. cream cheese
2 env. unflavored gelatin
1/4 c. cold water
1 c. finely chopped celery
1 c. finely chopped onion
1 tsp. Worcestershire sauce
2 drops Tabasco
1 c. mayonnaise
2 (6 oz.) pkg. frozen cooked shrimp, drained

Heat soup; add cheese. Stir until smooth and melted. Soften gelatin in water; add to soup. Stir to dissolve; cool slightly. Add remaining ingredients. Pour into 6 cup mold and refrigerate until solid. Serve on a bed of lettuce as a spread for buttery-flavored crackers.