Shrimp Salad-Stuffed Tomatoes Recipe

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

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Ingredients for 4 servings

1/4 cup minced fresh basil

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

1 stalk celery, finely diced

1 medium shallot, minced

1 tablespoon white-wine vinegar

10 Kalamata olives, pitted and finely chopped

4 large ripe tomatoes, cored

2 tablespoons reduced-fat mayonnaise

Pinch of freshly ground pepper

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