2 lbs peeled shrimp, 8 oz cream cheese, 1 cup mayo, 1 can tomato soup, 1 cup chopped green onions, 2 Tbl lemon juice, 3 Tbl Worcestershire sauce, 1 Tbl Assmann's Butt Rub, 2 packs Knox unflavored gelatin, 1/2 cup water.
Place water, shrimp, lemon juice, butt rub in pot and cook. Remove shrimp. Keep water for later. Mix cream cheese, mayo, Worcestershire sauce, soup and onions. Add 3/4 of the reserved water to dissolve Knox gelatin (add more as needed). Add shrimp and cheese mix and place in jelly mold and refrigerate. Serve with crackers.