Shelly's Recipe

SHRIMP SALAD-STUFFED TOMATOES

Category: Salads - Seafood

1 lb peeled cooked shrimp (21-25 per lb; thawed if frozen), tails removed, chopped
1 stalk celery, finely diced
1/4 cup minced fresh basil
10 Kalamata olives, pitted and finely chopped
1 medium shallot, minced
2 tbsp mayonnaise
1 tbsp white wine vinegar
Pinch of freshly ground pepper
4 large ripe tomatoes, cored

Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.

Carefully hollow out the inside of each tomato using a melon baller or small spoon. To serve, fill each tomato with a generous 1/2 cup of the shrimp salad. Serves 4