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 (for 6 servings):
- 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
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.