6 lg. tomatoes
1 1/2 c. cooked rice
1/3 c. chopped celery
1/4 c. sliced olives
2 or more cans tiny shrimp
1 tbsp. parsley flakes
1/4 c. oil
2 tbsp. red wine vinegar
1 sm. clove garlic, minced
1/4 tsp. dry mustard
1/4 tsp. paprika
1/4 tsp. salt
Pepper to taste

Cut tops off tomatoes and scrape out pulp; drain. Mix together tomato pulp, rice, celery, olives and shrimp. Mix remaining ingredients and pour over shrimp and tomato mixture. Mix well. Spoon mixture into tomato shells. Chill.