4 tomatoes
1 lb. fresh or frozen cooked shrimp
1 (6 oz.) pkg. frozen pea pods, thawed and drained
2 tbsp. sliced green onion with tops
1/2 c. salad oil
1/4 c. dry white wine
1/4 c. wine vinegar
1 envelope Italian salad dressing
1 to 2 tbsp. capers, well drained

With steam ends down, cut tomatoes into wedges, cutting to, but not through base. Spread wedges apart slightly; salt lightly. Cover and chill. Combine shrimp, pea pods, and onion. Mix remaining ingredients and dash of pepper. Pour over shrimp mixture. Cover and chill several hours. Drain shrimp mixture; reserve marinade. Spoon mixture into tomato shells. Pass remaining marinade. Serves 4.