Shrimp Mold 1 can tomato soup 8 ounces cream cheese -- softened 1 envelope unflavored 1/4 cup water 1 bunch green onions -- chopped 3 pounds shrimp -- boiled in crab boil 1 cup mayonnaise 2 tablespoons lemon juice 1 tablespoon horseradish 1/2 cup celery -- chopped fine 1 teaspoon Cajun seasoning -- (according to taste) hot sauce -- to taste Heat in sauce pan-- soup and cream cheese. Fold in remaining ingredients. Pour into lightly greased mold (bundt cake pan or big fish mold) Chill until firm- over night. Serve on a bed of lettuce with crackers. By Torans Soft Treasure