SHRIMP STUFFED TOMATO

SHRIMP STUFFED TOMATO
1 lb. cooked salad shrimp
8 green onions, thinly sliced
1 stalk celery, finely chopped
1 clove garlic, minced
1 t. Cajun or Blackened
seasoning
¼ c. fat free mayonnaise
1 ½ t. Worcestershire sauce
1 head romaine lettuce,
chopped
4 Med. tomatoes
2 med. lemons, halved
Place first 7 ingredients into a
medium bowl and stir well to
combine.
Refrigerate until serving. Core the tomatoes and cut each into 8 sections, leaving the sections
connected at the bottom. Divide the lettuce among 4 serving plates and top each with a
tomato, splaying out the sections slightly. Stuff each tomato with equal amounts of shrimp
salad. Serve with a lemon half to be squeezed over top.
Makes 4 servings
Calories: 135 per serving Fat: 0.5g.