Shrimp Stuffed Tomatoes Recipe

• 8 medium Tomatoes
• 1/2 cup Mayonnaise
• 2 tbsp Dijon Mustard
• 3 tbsp Dill (dried) /1/4 cup Dill (fresh)
• Fresh Chives
• 2 tbsp Lemon Juice
• Salt & Pepper (to taste)
• 1 lb Shrimp (cooked)
• 2 Avocados (for garnishing)

• Cut 1/8-inch off the top of the tomatoes.
• Scoop out the core and seeds of tomatoes, using a spoon.
• Place the tomatoes on a doubled paper towel, upside down, to drain the residual liquid.
• Rinse the shrimp, dry and refrigerate.
• Combine mayonnaise, Dijon, mustard, dill, chives and lemon juice in a mixing bowl. Add salt and pepper to taste. Mix well and add to shrimp.
• Transfer the tomatoes to a muffin tin and stuff them with the shrimp mixture.
• Garnish with avocado slices.
• Chill for 20 minutes, before serving.