1 can tomato soup, undiluted
8 oz. cream cheese
1 c. mayonnaise
2 env. unflavored gelatin
Couple squirts lemon juice
2 shakes cayenne pepper
1 c. finely chopped onion
1 c. finely diced celery
2 cans baby shrimp, rinsed, drained and crumbled

Boil soup, add cream cheese and stir well until smooth. Stir in mayonnaise. Take off heat and gradually stir in gelatin until smooth. Add pepper and lemon juice. Stir in celery, onion and shrimp.

Put in a well-greased mayonnaise fish mold. An olive slice may be used for the fish eye. Cover tightly with Saran Wrap and refrigerate overnight. Put mold in very hot water for approximately 30 seconds and unmold. Serve with crackers.