Slice a little piece on the bottom of the tomato so it doesn’t tip over on your plate, but avoid making a hole. Cut off the top and scoop out the seeds.
Season the inside with a crack of pepper and a pinch of salt. Set your hollowed out tomatoes aside.
Make the salad
Add the shrimp into a big bowl, add chopped parsley. Add a tablespoon of mayo, or 2-3 to taste, until everything binds together. The mayo should be the glue and not the majority of the salad.
Season with freshly cracked pepper and divide the mix into the tomatoes.
It’s classically served with a side of butter leaf lettuce.
