3 tomatoes, fresh
3/4 c. shrimp, cooked, cleaned & coarsely cut
2 tbsp. green onion, finely chopped
1 1/2 tbsp. green pepper, finely diced
1/3 c. plain yogurt
1/3 c. celery, finely chopped
1 1/2 oz. cream cheese, room temperature
1 tsp. white wine
Salt & pepper to taste
1/3 c. avocado, chopped

1. Slice top off tomatoes. Scoop out inside. Flute edges if desired and drain upside down on paper towels. Chill.

2. Combine shrimp, green onions, green pepper and celery. Mix yogurt, cream cheese and wine together. Add to shrimp mixture. Salt and pepper to taste. Chill until very cold. Add avocado just before serving to prevent darkening. Use to fill chilled tomatoes. Yield: 3 servings.