Shrimp Salad Stuffed Tomatoes

Adapted from "Healthy in a hurry" (Eating Well)

1 lb peeled, cooked shrimp, tails removed, chopped
2 T dried Basil
13 Kalamata olives, pitted, finely chopped
1 /4 red onion (or 1 shallot)
2 T mayonnaise
1 T white wine vinegar
ground pepper to taste
hot sauce to taste
4 large, ripe tomatoes

1. Combine all ingredients except tomatoes in a bowl. Stir until throughly mixed
2. Hollow out tomatoes. Spoon salad into hollow tomato.

Yield 4 servings (1 tomato is PLENTY for 1 person)
Prep time: 20 minutes

NOTES: The original recipe called for 1 stalk of celery, fresh basil, and cilantro. I don't like celery much, forgot to get the fresh basil and dislike cilantro in large doses. I added the touch of hot sauce because it needed a little punch. The amount I added of hot sauce was barely audible (though that word doesn't really apply here -- but you know what I mean) but added the desired flair. I also added more olives (the original called for 10) cause I like olives.

This would be good for a light dinner. It's too heavy for an appetizer. Just the salad, without being stuffed into the tomatoes, would make a good appetizer if served with some crackers (melba toast or pita chips for example)

I also cut my finger while making this dish. sob. I will live. It was worth it!