6 med. tomatoes
1 med. cucumber, chopped
1/3 c. mayonnaise or Italian salad dressing
1 clove garlic
1 tbsp. parsley
Dash of salt
Lettuce

Remove stem end from tomatoes. Cut thin slice from bottom of each to prevent tipping. Remove pulp from tomatoes, drain and reserve. Place tomatoes stem end down on paper towels. Refrigerate at least 2 hours. Finely chop tomato pulp; drain. Stir in cucumber, mayonnaise, garlic, parsley, and salt. Cover and refrigerate. Just before serving arrange each tomato shell in lettuce cups, fill each with cucumber mixture. Remove garlic.

Garnish with parsley sprigs or small cooked shrimps.