1. Begin by cutting 1/8 of an inch off the top of the tomatoes. 2. Use a spoon to scoop out the core and seeds of the tomatoes. 3. Place the tomatoes upside down on a doubled paper towel to drain residual liquid. 4. Rinse the shrimp, pat dry, and refrigerate. 5. Mix Mayo, Dijon mustard, dill, chives and lemon juice in a mixing bowl. Add salt and pepper to taste. Mix in shrimp. 6. Place tomatoes in a muffin tin and "stuff" with shrimp mixture. 7. Garnish with slices of avocado. 8. Chill for 20 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
