1 can tomato soup
1 (8 oz.) cream cheese (Philadelphia)
1 c. diced celery
1 med. diced onion
2 cans baby shrimp, drained and save juice
1 c. mayonnaise
2 packs Knox gelatin

Mix 1/2 cup shrimp juice with gelatin. Heat with tomato soup and cream cheese. Let cool. Mix the rest of ingredients with the above and pour into mold (fish); when set, turn out on plate. Add 2 olives for eyes.