1 env. Knox gelatin
1 can cream of mushroom soup
6 oz. softened cream cheese
1 c. finely chopped celery
1/2 c. chopped green onions
1 c. mayonnaise
1 1/2 lb. raw shrimp, cook, peel & chop coarsely
(Yield 1 lb., cooked, peeled shrimp)

Dissolve gelatin in 3 tablespoons cold water. Heat undiluted soup and add gelatin. Stir until melted. Add cream cheese and stir until smooth. Add remaining ingredients. Pour into mold and chill until firm or serve in a bowl as a dip. Serve with Triscuits or Fritos.

It's better if made 24 hours ahead of time, it keeps well for 3-4 days.

Rule of thumb: When buying shrimp, remember that 1 pound of raw, headless, unpeeled shrimp yields about 1/2 pound cooked, peeled and deveined shrimp. Raw shrimp can be cleaned before or after cooking.