2 env. unflavored gelatin
1/2 c. cold water
1 can (10 3/4 oz.) condensed tomato soup
1 c. mayonnaise
1 (8 oz.) cream cheese, softened
3/4-1 lb. salad shrimp
1 c. chopped celery
1/2 c. chopped onion
1/3 c. chopped pimento-stuffed olives
Generous dash hot pepper sauce
1 tsp. Worcestershire
1/8 tsp. paprika

In saucepan, sprinkle gelatin over cold water to soften. Place over low heat. Heat, stirring until gelatin is dissolved. Stir in soup.

Meanwhile, gradually stir mayonnaise into cream cheese until smooth. Add soup mixture and remaining ingredients. Pour into oiled 6 cup mold. Chill until firm. Makes about 5 cups, 10-12 servings.