Shrimp Salad-stuffed Tomatoes

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Details

9 Ingredients

• 10 Kalamata olives, pitted and finely chopped
• 1 lb peeled cooked shrimp, (21-25 per lb; thawed if frozen), tails removed, chopped
• 1 stalk celery, finely diced
• 1 medium shallot, minced
• 1 Tbsp white-wine vinegar
• 1/4 cup minced fresh basil
• 4 large ripe tomatoes, cored
• 2 Tbsps reduced-fat mayonnaise
• Pinch of freshly ground pepper