Tomato and Shrimp Salad

5 large firm tomatoes

1 cup boiled, diced shrimp

1/4 cup diced celery

1/2 tbsp chopped onion

1/4 tsp lemon juice

1 cup low fat mayonnaise, divided in half

1 hard boiled egg chopped

Lettuce

Parsley

pulp. Season with salt and pepper. Chill in refrigerator for 1/2 hour.

Mix shrimp, celery, onion and lemon juice. Add 1/4 cup mayonnaise

and season mixture with salt and pepper to taste. Fill tomatoes with

mixture, Cover mixture with a dab of remaining mayonnaise and

sprinkle chopped egg on top of each tomato. Garnish with parsley

and serve on a bed of lettuce.