1 lb Cooked Shrimp
1 Stalk Celery (chopped fine)
1 Small Onion (minced)
2 tsp Lemon Juice
Salt
Pepper
1/2 Cup Fat Free Mayonaise
1/2 Cup Regular Mayonaise
6 Small Tomatoes
Peel, devein, and cut the shrimp into thirds.
Place shrimp, celery, onion, lemon juice, salt, pepper and mayonnaise
in a mixing bowl.
Mix well.
Refrigerate the shrimp mixture for one to two hours.
Cut the tops off of the tomatoes and scoop out the insides.
Place the tomatoes in the refridgerator.
When the shrimp salad mixture is finished chilling, place in hollow tomatoes.
Serve.
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