1 env. unflavored gelatin
1/2 c. cold water
1 (10 3/4 oz.) can tomato soup
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise
1/4 c. minced onion
1 sm. green pepper, diced
8 oz. shrimp, cooked & diced
1 c. celery, diced
1/2 tsp. Worcestershire
Dash season salt
1 tsp. fresh lemon juice

Dissolve gelatin in cold water. Heat soup and add cream cheese. Stir until cheese is melted. Add gelatin and let cool. Place in bowl of electric mixer. Add mayonnaise and beat until smooth. Fold in other ingredients. Pour into an oiled mold. Chill. Unmold when ready to serve.