3 tbsp. lemon juice
1 can tomato soup
3 (3 oz.) pkg. Philadelphia cream cheese
2 env. unflavored gelatin
1 c. mayonnaise
1 1/2 c. fresh boiled shrimp, chopped fine
Salt and pepper to taste
3/4 c. finely chopped parsley or celery
3/4 c. finely chopped green onions
1 lg. can shrimp or fresh cooked shrimp

You may use both the fresh shrimp and 1 can shrimp or 2 1/2 cup of the boiled shrimp.

Soak gelatin in 1/4 cup cold water. Heat soup to boiling point. Dissolve cream cheese thoroughly with the soup and gelatin. Cool. Add mayonnaise, celery, or parsley, seasonings, and onions. Fold in crumbled shrimp; pour into buttered mold. Serve with crackers.