Shrimp Stuffed Tomato

450g cooked salad shrimp

8 green onions, thinly sliced

1 stalk celery, finely chopped

1 clove garlic, minced

1 t. Cajun or Blackened seasoning

¼ c. fat free mayonnaise

1 ½ t. Worcestershire sauce

1 head romaine lettuce, chopped

4 Med. tomatoes

2 med. lemons, halved

Place first 7 ingredients into a medium bowl and stir well to combine.
Refrigerate until serving.

Core the tomatoes and cut each into 8 sections, leaving the sections connected at the bottom.

Divide the lettuce among 4 serving plates and top each with a tomato, splaying out the sections slightly.

Stuff each tomato with equal amounts of shrimp salad.

Serve with a lemon half to be squeezed over top.

Makes 4 servings

Calories: 135 per serving Fat: 0.5g.