1 (16 ounce) can cream of mushroom soup
1 (8 ounce) package cream cheese, softened
1/3 cup vegetable oil
1 (9 ounce) can whole kernel corn, drained
1 (4 ounce) can shrimp, drained
1 teaspoon lemon zest
In a medium bowl, mix cream cheese and vegetable oil. Mix in whole corn, shrimp and lemon zest. Chill for several hours, mixing frequently.
Preheat oven to 400 degrees F (200 degrees C).
Drain basil and salt from the soup. Stir in cream cheese, vegetable oil, corn and shrimp. Mix well and transfer mixture to a medium baking dish.
Bake until the breading is crisp and the top is golden brown, about 10 minutes.