Ingredients:
- 1 can (approx. 15 ounces) artichoke hearts, chopped
- 1/2 cup chopped celery
- 1/2 cup chopped green onions, with most of green
- 1 cup mayonnaise, approximately
- 6 to 8 medium to large tomatoes
- 6 to 8 medium to large tomatoes
- 1 1/2 cups cooked shrimp, shelled, deveined, and coarsely chopped if large
- 10 slices bacon, cooked, drained, and crumbled
Preparation:
Combine artichoke hearts with celery, green onions, and enough mayonnaise to moisten to your taste. Just before serving, add shrimp to stuffing. Peel and scoop out 8 tomatoes; stuff with the shrimp mixture. Place on lettuce. Sprinkle crumbled bacon over each filled tomato.Serves 8.
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