Shrimp Stuffed Tomatoes

Ingredients:
6 ripe Roma tomatoes
2 cups deveined, cleaned, and cooked cocktail shrimp
1/4 cup parsley (finely chopped)
1/2 cup mayonnaise
1 tablespoons lemon juice

Directions:
Wash and core the tomatoes. Cut the bottoms so that the tomatoes will stand (do not cut too close to the cored center or the shrimp will come out the bottom).

In a medium mixing bowl combine the shrimp, parsley, mayonnaise, lemon juice, salt and pepper. Ensure that all the shrimp are well coated with the mixture.

Fill generously the tomatoes with the shrimp mixture. Place in the refrigerator for about an hour. Serve chilled.

Note: The ingredients (including the tomatoes) will work better if they are all chilled prior to beginning the preparation.