1 lb small, round tomatoes (I used campari)
8 oz cooked salad shrimp*
1 dill pickle spear, minced
1/4 cup finely minced celery
3 tablespoons-1/4 cup finely minced onions
2 tablespoons mayonnaise
2 tablespoons minced Italian parsley
1 tablespoon Old Bay
juice + zest of one lemon
Cut the top of the tomato off and core it. Mix together the remaining ingredients in a small bowl. Spoon the salad into the tomatoes. Serve.
*Really, really tiny shrimp. I find it in the freezer section.