""Shrimp Salad, refreshing and light, served in a hollowed out summer tomato. Served as an appetizer, salad, or a light brunch. This was one of our favorite Sunday afternoon treats that my mother fixed for our family."..."
INGREDIENTS
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1 pound cooked shrimp - peeled, deveined, and cut into thirds
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1 stalk celery, finely chopped
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1 small onion, minced
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2 teaspoons lemon juice
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salt and pepper to taste
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1 cup mayonnaise
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6 small tomatoes