1 lb. frozen salad cocktail shrimp
4 lg. tomatoes
1/2 c. cooked rice
1 tbsp. red wine vinegar
2 tbsp. olive oil
2 garlic cloves, minced
1 dash Tabasco
2 bunches spring onions
Small can black olives, chopped

Cut top of tomato. Spoon out all tomato, refrigerate shell. Chop tomato fine using juice, chop onions including some green. Mix all into bowl. Stuff tomato shell with mixture. Serve on bed of lettuce.