1 can (10 1/2 oz.) condensed tomato soup
1 env. gelatin
1/2 c. mayonnaise
1 pkg. (8 oz.) cream cheese
1 tbsp. lemon juice
1 1/2 lb. cooked spiced shrimp, peeled & cut into bite-size pieces
2 1/2 c. diced celery
1/2 c. chopped green pepper
2 tbsp. chopped pimento
1 sm. onion, minced
1/4 c. BBQ sauce
1/4 c. chili sauce
1/2 c. cream

1. Sprinkle gelatin over tomato sup and then heat the soup to dissolve the gelatin. Cool.

2. Soften cream cheese with mayonnaise and cream. Add lemon juice and stir into the tomato soup.

3. Fold in remaining ingredients and fill the mold.

4. Refrigerate salad several hours, until gelatin is firmly congealed. Unmold and garnish.

To garnish the fish mold you will need 1 cucumber sliced paper thin with meat slicer. This is used as the scales on the fish. 1 green olive, cut in half for the eyes. 15-20 pieces of pimento for the fish tail and mouth. 1 head of Romaine lettuce torn off leave by leave and to cover bottom of dish. You will need a 5 1/2 cup fish mold.