Four "s" Tomatoes! (Simple Shrimp Stuffed Salad)

Ingredients

• 1 1/2 lbs medium shrimp, pre-cooked (or cook yourself)
• 3 stalks celery, finely minced
• 2 tablespoons parsley, finely minced (if you don't have fresh, leave out)
• 1-1 1/2 tablespoon creole seasoning (can use Old Bay seasoning)
• 1 teaspoon black pepper, fresh ground
• 3/4 cup reduced-fat mayonnaise (no Miracle Whip, please)
• 1 cup frozen peas (do not cook, just rinse to separate)
• 4 medium-large beef tomatoes (garden fresh are best)
• salt
• parsley (optional)
• curly lettuce leaf (optional)

Directions

1. 1

   Remove 16 shrimp and set aside.

2. 2

   Coarsely chop rest of shrimp. Mix with the next six ingredients and refrigerate. Start with 1 tbls creole seasoning and taste before adding more. The flavor increases some with standing.

3. 3

   To Make Tomato Bowls:.

4. 4

   Decide which sides of the tomato will lay flatter. Cut off thin strip to help this happen.

5. 5

   Cut off top and empty insides.

6. 6

   Lightly salt insides and turn upside down to drain. Leave like this about fiftheen minutes. Do not rinse.

7. 7

   Stand upright. Cut in half from top to bottom making sure that the stripped side will now be the bottom.

8. 8

   Line 4 plates with lettuce leaves. Fill each tomato half.

9. 9

   Place two halves on a plate. Top each half with two whole shrimp and sprinkle with parsley.

10. 10

    Yum, yum -- enjoy!