3 2/3 cups whole peeled shrimp, drained
1 (8 ounce) can tuna, drained
2 teaspoons minced celery
1/2 onion, diced
1 dash Worcestershire sauce
1/4 cup chopped celery
1/3 cup fresh lemon juice
In a medium saucepan, heat shrimp over medium heat. Add tuna meat and gently whisk for about 5 minutes; remove fish and drain.
In a medium bowl, mix celery and onion.
Stir in Worcestershire sauce, lemon juice and celery mixture. Transfer mixture to a slow cooker, stirring occasionally, so the contrast evokes zesty flavors.
Cook on medium low for 5 to 6 hours. Stirring over all, coat ingredients thoroughly with vegetable oil.