Cut shrimp, if large, and combine with celery, lemon juice, seasonings, and lemon juice to moisten. Cut out stem end of tomato, then starting at the center of the other end, cut in eighths, not quite through to the bottom. Repeat with remaining tomatoes then place each tomato on a bed of lettuce or salad greens. Fill each tomato with shrimp salad and serve.
Accompaniment ideas: corn chips, deviled eggs, pickles.
Calories per serving: 304