1 (10 3/4 oz.) can tomato soup
1 (8 oz.) pkg. cream cheese
2 env. unflavored gelatin
1/4 c. water
1 c. mayonnaise
1 tsp. Worcestershire sauce
1 c. celery
1 sm. onion
1 (4 oz.) can shrimp
1/4 tsp. cayenne pepper
Pinch of salt

Bring soup to boil; add cream cheese, cool slightly. Dissolve gelatin in cold water. Add to soup. Then add remaining ingredients. Pour into mold and chill. Serves 8-10.