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Shrimp Salad-Stuffed Tomatoes

Nutrition per serving    (USDA % daily values)
CAL
170
FAT
17%
CHOL
72%
SOD
53%

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Ingredients for 4 servings

1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, chopped

1 stalk celery, finely diced

1/4 cup minced fresh basil

10 kalamata olives, pitted and finely chopped

1 medium shallot, minced

2 tablespoons reduced-fat mayonnaise

1 tablespoon white wine vinegar

Pinch of freshly ground pepper

4 large ripe tomatoes, cored

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