1 can tomato soup
8 oz. cream cheese
1 1/2 tbsp. gelatin
1 c. mayonnaise
3/4 c. finely minced onion
3/4 c. finely minced celery
2 cans shrimp, minced
Salt and pepper

Grease mold with oil. Dissolve gelatin in 1/4 cup shrimp juice. Heat soup to boil. Do not dilute. Soften cream cheese in double boiler, then add the soup to the cream cheese and blend well. Add gelatin and let cool. Mince the onion and celery while this is cooling. Add mayonnaise, celery, onion and shrimp. Salt and pepper to taste. Pour in mold and chill until firm. Garnish with paprika, if desired.