Shrimp Stuffed Tomatoes

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

* Per serving · 4 servings · Values may vary.

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