1 cup tuna salad dressing
2 tablespoons soy sauce
3 tablespoons brown sugar
1 (8 ounce) can whole peeled shelled shrimp, drained and flaked
1 (28 ounce) can Mexican-style diced tomatoes with green chile peppers
1/4 cup sliced mushrooms
1 cup sliced celery
1 cup sliced mushrooms
1/4 cup grated Parmesan cheese
1 (16 ounce) can pineapple juice
1 tablespoon distilled white vinegar
3 tablespoons distilled white vinegar
In a small bowl, mix tuna salad dressing, soy sauce, brown sugar, and mustard.
Mix in shrimp, mix in tomato, mushrooms, celery, mushrooms, celery, and celery.
Add juice and vinegar. Mix well, and refrigerate for at least one hour; if using in a serving bowl, let it sit in the refrigerator for at least one hour.