1 1/2 cans tomato soup
1 (8 oz.) pkg. cream cheese, softened
1 c. onions, grated
1 c. celery, chopped
2 lbs. sm. shrimp, boiled
4 envelopes plain gelatin
1 c. boiling water (reserved from boiled shrimp)
1 c. mayonnaise
1/2 tsp. baking soda
1/2 c. lemon juice
Tabasco sauce, salt, and pepper to taste

Bring soup to boil; add cream cheese; cook until cheese melts. Add shrimp, onion, and celery to soup mixture. Dissolve gelatin in boiling water and add to soup mixture. Add mayonnaise, soda, and lemon juice. Season to taste. Pour into molds. Chill overnight. Wrap in hot towel to remove from mold. Can be frozen.