Shrimp Salad Stuffed Tomatoes

2 cans Crown Prince Tiny Shrimp, drained and rinsed
1 stalk celery, diced
1/4 cup minced fresh basil
10 pitted black olives, diced
1 medium shallot, minced
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
black pepper to taste
16 large cherry tomatoes

Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Set aside.

Carefully hollow out the inside of each tomato using a melon baller or small spoon. Fill each tomato with the shrimp mixture. Serves 4.

NOTE: Shrimp Salad can also be served on top of crackers.

Per Serving:  60 Calories (19 Calories from Fat),  2g Fat,  7g Protein,  3g Carbohydrate, 73mg Cholesterol,  261mg Sodium

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