1 c. tomato soup
1 (8 oz.) pkg. cream cheese
1 pkg. Knox gelatin
1/4 c. cold water
1 c. salad dressing
1 1/2 c. chopped celery, onion, bell pepper (combined)
2 lbs. cleaned & cooked shrimp, chopped or whole

Heat the soup just to boiling point. Let cream cheese stand at room temperature. Add to hot soup the softened cream cheese. Pour over the chopped vegetables, then add the shrimp and about 8 drops Tabasco sauce, if desired and seasoned salt.

Chill and serve on a bed of lettuce with your favorite dressing. May be chilled in individual molds or a large, shallow pan and then sliced into squares.