Time for Recipes

INGREDIENTS
1. 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, chopped
2. 1 stalk celery, finely diced
3. 1/4 cup minced fresh basil
4. 10 Kalamata olives, pitted and finely chopped
5. 1 medium shallot, minced
6. 2 tablespoons reduced-fat mayonnaise
7. 1 tablespoon white wine vinegar
8. Pinch of freshly ground pepper
9. 4 large ripe tomatoes, cored

COOKING DIRECTIONS
Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use (see Tip). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.