Shrimp Stuffed Tomatoes

These stuffed tomatoes are a refreshing summer treat and can be served as an appetizer or main course for a luncheon or brunch.


Ingredients
2 lb. fresh shrimp, peeled and de-veined
1 bottle of beer
¼ cup mayonnaise
1 lemon cut in half crosswise
2 garlic cloves, minced
2 scallions sliced thin
1 celery stalk sliced a little chunkier
dash of Tabasco sauce
two squirts of Worcestershire sauce
8 small to medium vine ripe tomatoes
salt & pepper to taste
paprika for garnish
parsley for garnish


Instructions
1. Bring beer to a boil in 4-quart stockpot. Add shrimp and simmer until shrimp are pink--about three to seven minutes. Don't overcook or shrimp will be tough. Drain, cool and chop into 1/2" pieces.
2. Using a sharp pointed knife, cut around the cap of the tomato in a zigzag pattern. Remove top, hollow out tomato and discard watery seeds.
3. Mix mayonnaise, garlic, scallions, celery, Tabasco and Worcestershire together. Add shrimp. Squeeze in ½ lemon and stir.
4. Place about ¼ cup mixture in each tomato.
5. With flesh side facing cutting board, thinly slice remaining lemon into at least 8 pieces.
6. Sprinkle paprika lightly over top of shrimp mixture.
7. Twist fleshy thin sliced lemon segment and place on top of each tomato.
8. Parsley is optional on plate or on top of stuffing next to lemon.