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1
Bring a pot of salted water to a boil.
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2
Using a sharp knife, make a small x on the.
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3
bottom of each whole tomato.
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4
Place the tomatoes in the boiling water and.
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5
cook for 1 minute.
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6
Remove and place in ice bath to shock cold and cool.
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7
completely.
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8
Remove from the ice bath and peel skin off each tomato.
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9
Quarter.
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10
each tomato 3/4 way to the bottom.
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11
Remove the seeds.
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12
Place tomatoes in large.
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13
glass pan.
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14
Season with salt and pepper.
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15
In another bowl whisk together the oil, mustard and honey.
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16
Season with salt and pepper.
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17
Pour the marinade over each tomato.
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18
Cover and refrigerate for 6 hours.
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19
Remove from fridge and pour off marinade into a bowl.
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20
In sauce pan add the crab boil and lemons.
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21
Bring the mixture to a boil.
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22
Add the shrimp, cover and remove from heat.
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23
Allow the shrimp to sit in the water for 8 minutes or until the shrimp turn pink and their tails curl completely.
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24
Remove from the water and cool.
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25
Add the shrimp, corn, diced tomatoes, onions, olives, chervil and garlic to the bowl of marinade.
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26
Mix well.
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27
Add salt and pepper to taste.
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28
Place the tomato in the center of a plate.
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29
Spoon the shrimp salad in center of each tomato.
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30
Garnish with sprigs of fresh chervil.
