6 ounces of small shrimp either fresh or frozen
2 Tbs chopped fresh dill plus 2 tsp for garnish
4 Tbs Mayonnaise or Greek Yogurt or Plain Yogurt
1/8 tsp salt and pepper
1/4 cup chopped celery
8-12 Cherry or Grape Tomatoes, or Roma Tomatoes
Defrost shrimp by placing in a colander and run cold water over it, drain well and then pat with paper towel to dry slightly. Place shrimp in a mixing bowl, add mayo or yogurt, salt, pepper, dill, celery and mix together well. Cover and place the shrimp salad into the refrigerator while preparing the tomatoes.
Cut tomatoes in half, using a small spoon, scoop out the middle making a bowl, place on a plate or platter, if tomatoes are rolling around on the plate, you can do a tiny, thin slice on the bottom of them so they stay put. Discard any of the inside of the tomato. Fill each tomato with the shrimp salad and sprinkle with the 2tsp of fresh chopped dill. Keep chilled by placing the plate on top of a bowl or larger platter, filled with ice.
