4 ripe tomatoes
1 1/2 c. cooked shrimp, or 2 cans, drained
2 scallions, minced
2 tbsp. butter, softened
3 tbsp. minced parsley
1 sm. clove garlic, minced
2 oz. cream cheese, softened
1 tbsp. prepared mustard
1 tsp. lemon juice
Salt and pepper

Carve out the tomatoes, discarding pulp (or save for another use). Mix the remaining ingredients in a bowl, and stuff the tomatoes with this mixture. Chill at least 1 hour before serving. Serves 4.