This classic salad can be served as an entree or an appetizer or a salad.

Ingredients:

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

Directions:

1. Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl.
2. Stir to combine.
3. Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use .
4. Place tomatoes upside down on a paper towel to drain.
5. Refrigerate filling and tomatoes until ready to serve.
6. To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.

Serves:  4

Source:  Fitness

Villa Park Women’s League – GOURMET – March 15, 2014