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Doris's Shrimp Salad

"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 :

• 1 pound cooked shrimp - peeled, deveined, and cut into thirds
• 1 stalk celery, finely chopped
• 1 small onion, minced
• 2 teaspoons lemon juice
• salt and pepper to taste
• 1 cup mayonnaise
• 6 small tomatoes

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H20M

• Combine shrimp, celery, onion, lemon juice, salt, pepper and one cup mayonnaise in a mixing bowl. Refrigerate and chill the shrimp mixture for at least one hour.
• Cut the tops off of the tomatoes and scoop out their insides; chill until the shrimp mixture is well chilled.
• Scoop the shrimp mixture into the hollowed out tomatoes. Serve.

Notes :

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