4 med. tomatoes
1 lb. cooked cleaned shrimp
1 green onion, chopped
2 hard boiled eggs, finely chopped
Dash of liquid hot sauce
6 or 8 pitted black olives, chopped
Salt and pepper

Wash and drain tomatoes. Cut a thin slice off the top of each and scoop out pulp. Set aside to drain. Chop the shrimp very fine and combine with the onion, olives, eggs and seasoning. Stuff the mixture into the tomato shells and refrigerate. Serves 4.