1 (10 oz.) can tomato soup
1/4 c. water
1 1/2 pkg. unflavored gelatin
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise
1 c. diced celery
1 c. diced onion
2 (4 1/2 oz.) cans small shrimp

Bring soup and water to boil. Dissolve gelatin into it over low heat. Stir in softened cream cheese until melted. Cook, adding the remaining ingredients. Pour into a greased mold. Refrigerate overnight. Unmold onto platter lined with lettuce.