1 pound cooked shrimp meat
1/3 cup chopped roasted and salted cashews
1/3 cup minced red bell pepper
1/4 cup chopped green onion
1 tablespoon chopped fresh parsley
3 tablespoons virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
6 ripe tomatoes

In a medium bowl, combine shrimp meat, cashews, bell pepper, green onion and parsley; stir to combine and set aside.

In a small bowl combine lemon juice, mustard, salt, pepper and garlic; whisk in oil. Pour dressing over shrimp and toss to coat. Refrigerate until well chilled.

Meanwhile, cut a small circle out of the tops of the tomatoes and carefully scoop out seeds inside. Place tomatoes on individual plates and fill with chilled salad, placing any remaining salad on plate around tomatoes.

Makes 6 servings.