Description
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
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 6