8 ounces cooked shrimp 2 large Tomatoes, Juice of half a lemon 2 cups Romaine Lettuce), shredded 2 tablespoons chopped parsley To taste: Salt, pepper Tobasco
Place cooked shrimp in food processor. Pulse a few times to chop up shrimp. Or, simply chop with sharp knife. In small bowl, combine chopped shrimp, parsley, lemon juice, and salt/pepper. Cover and refrigerate 30 mins-1 hr. When ready to serve, cut off tops of tomatoes. Scoop out inside of tomato. Chop & combine inside of tomato with shrimp mix. Fill tomatoes with shrimp mix. Top with a couple dashes of Tabasco (optional) and serve atop at least one cup of torn Romaine lettuce.