(from “Coconut & Lime: by Rachel Rappaport)
Small round tomatoes ( 1 lb or however many people you are serving)
1 lb cooked shrimp (I used northern)
1 dill pickle, minced
¼ C finely minced celery
2 T finely minced onion
2 T mayonnaise
2 T chopped parsley
1 T Old Bay seasoning
juice & zest of 1 lemon
Mix everything together and stuff into hollowed out tomatoes.
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