2 pkg. unflavored gelatin
1/2 c. cold water
1 can (10 3/4 oz.) tomato soup, undiluted
3 pkg. (3 oz. each) cream cheese, softened & thoroughly mashed
1 c. finely chopped celery
1 c. finely chopped green & red pepper
3 cans (4 oz. each) broken shrimp, drained, washed, then chilled in ice water
1 c. mayonnaise
1 tbsp. grated onion or onion puree
1 tbsp. horseradish
1 tbsp. capers, drained
1/2 tsp. hot pepper sauce
Salt to taste
Shredded lettuce
Lemon & lime slices

1. Dissolve gelatin in the cold water.

2. Meanwhile, bring tomato soup to a boil in saucepan. Add softened gelatin. Allow mixture to cool. When barely warm, blend in cream cheese.

3. Stir in celery, green and red pepper, shrimp, mayonnaise, onion, horseradish, capers, hot pepper sauce and salt to taste.

4. Coat a 9 x 5 inch loaf pan with a little mayonnaise or oil. Pour in mixture. Spread as evenly as possible. Cover and chill 2-4 hours or until set.

5. Unmold on large platter or serving dish. Garnish with shredded lettuce and lemon and lime slices. Serve with crackers or Melba toast, if you wish. Makes 1 loaf.