Shrimp Salad Stuffed Tomatoes
Ingredients
- 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, chopped
- 1 stalk celery, finely diced
- ¼ cup minced fresh basil
- 10 Kalamata olives, pitted and finely chopped
- 1 medium shallot, minced
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon white-wine vinegar
- Pinch of freshly ground pepper
- 4 large ripe tomatoes, cored
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