4 Large ripe firm Tomatoes
1LB. Raw cleaned Shrimp
½ Cup Celery stalk
2 Tbs Capers
1 Juice from a Lemon
1/4 cup Olive Oil (lemon olive oil if you have it)
2 Tbs. Wine vinegar
1 Tbs Balsamic vinegar
1 Tbs Horseradish
2 Tbs Dark Mustard
2 Tbs. Fresh Parsley diced
Juice of ½ Lemon
Salt, pepper and paprika

Clean and cook shrimp in salted water with one whole lemon cut in half. Let Shrimp cool. After shrimp is cool chop into ½ pieces. Wash tomatoes and cut a cavity out of the top (making sure you don’t cut through ) large enough to fill with the shrimp mixture. Lightly salt and pepper tomato cavity.

In a bowl mix horseradish, mustard, and parsley together. Season with salt, pepper and paprika. Whisk in vinegars. Add Olive oil in a thin stream whisking constantly. Pour dressing over shrimp and mix well. Stuff tomatoes and serve on a bed of lettuce.