1 can tomato soup
3 (3 oz.) pkg. cream cheese
1 env. unflavored gelatin
3 (7 1/2 oz.) cans shrimp (drained & chopped)
1 sm. onion, grated
1/2 c. celery, finely chopped
1 c. mayonnaise
1 tbsp. lemon juice
1/4 c. cold water
Salt
Pepper
Garlic salt

Heat soup and dissolve cream cheese in it. Mix well, using an electric mixer. Dissolve gelatin in cold water and add to hot mixture, mixing well. Cool for 30 minutes. Add remaining ingredients. Lightly oil a mold and pour in mixture. Chill several hours. Serve with crackers.