Doriss Shrimp Salad

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.

Step: 1

Combine shrimp, celery, onion, lemon juice, salt, pepper and one cup mayonnaise in a mixing bowl. Refrigerate and chill the shrimp mixture for at least one hour.

Step: 2

Cut the tops off of the tomatoes and scoop out their insides; chill until the shrimp mixture is well chilled.

Step: 3

Scoop the shrimp mixture into the hollowed out tomatoes. Serve.

Per Serving: 363 calories; protein 17.2g; carbohydrates 6.8g; fat 30.1g; cholesterol 161.5mg; sodium 388.4mg.

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