1 can of tomato soup
1 can of water
2 env. Knox gelatin dissolved in 1/4 c. cold water
1 c. mayonnaise
8 oz. cream cheese
1/2 c. chopped celery
1/2 c. minced onion
2 c. chopped shrimp
1/2 c. chopped green pepper
1/2 tsp. salt
1 tsp. sugar

Heat soup and water to just under boiling. Dissolve mayonnaise and cream cheese and gelatin. Add rest of ingredients. Serve on lettuce after it has been congealed. Serves 8 to 10.