-
1
Bring a pot of salted water to a boil.
-
2
Using a sharp knife, make a small X on the bottom of each whole tomato.
-
3
Place the tomatoes in the boiling water and cook for 1 minute.
-
4
Remove and place in a bowl of ice water.
-
5
Cool the tomatoes completely.
-
6
Remove from the water and peel the skin off each tomato.
-
7
Quarter each tomato 3/4 of the way to the bottom.
-
8
Remove the seeds.
-
9
Place the tomatoes in a large glass pan.
-
10
Season the tomatoes with salt and pepper.
-
11
In a small mixing bowl whisk together the oil, mustard and honey.
-
12
Season with salt and pepper.
-
13
Pour the marinade over each tomato.
-
14
Cover with plastic wrap and refrigerate for at least 6 hours.
-
15
Remove from the refrigerator and pour off the marinade into a medium size bowl.
-
16
In a saucepan, add the crab boil and lemons.
-
17
Bring the mixture to a boil.
-
18
Add the shrimp.
-
19
Cover and remove from the heat.
-
20
Allow the shrimp to sit in the water for 8 minutes or until the shrimp turn pink and tails curl completely.
-
21
Remove from the water and cool completely.
-
22
Add the shrimp, corn, diced tomatoes, onions, olives, chervil and garlic to the bowl of marinade.
-
23
Mix well.
-
24
Season with salt and pepper.
-
25
Place the tomato in the center of each serving plate.
-
26
Spoon the shrimp salad in the center of each tomato.
-
27
Garnish with sprigs of fresh chervil.
