Instructions: Heat soup until it bubbles. Mix gelatin with1/4 cup ice water, and add to soup.

Remove from heat add cream cheese. Beat with wire whisk, add celery, onion mayonnaise, Tabasco, lemon juice, and salt. Mash shrimp with fork, until smooth, add to above mix. Pour into an oiled mold and refrigerate at least 4 hrs.

Serve with Waverly crackers

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