1 1/2 Tbls. Knox Gelatin
2 sm. cans Shrimp
1 can Tomato Soup
3 sm. or 1 lg. Philadelphia Cream Cheese
3/4 c. Celery chopped fine
3/4 c. Onion chopped fine
1 c. mayonnaise
Salt & Pepper to taste

Dissolve gelatin in 1/4 cup water. In double boiler bring soup to boiling point and completely dissolve cream cheese and gelatin in it. Let cool. Add mayonnaise, celery, onion and seasonings. Let firm about 5 minutes in refrig. Add shrimp, which has been broken up slightly, and put in well greased ring mold (grease mold with mayonnaise). Firm. Serve with crackers. (Do not add milk or water to tomato soup).

1-2 lbs of Raw Shrimp
1 Large Package of Bacon
Salt
Pepper
Garlic Salt
Paprika

Remove tail and shell from shrimp. Rinse well. Place in bowl and add spices. Mix. Add more spices. Cut bacon strips in thirds. Wrap shrimp with bacon and attach with a boothpick.
Melt butter in a tin rectangular cooking pan on grill. Add shrimp and cook until done – when shrimp is pink and bacon is crispy.