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by Ruth T. White
6 medium-sized shrimp, shelled and deveined
2 T minced parsley
2 T minced chives
1 T lemon juice
1 T olive oil
pinch of black pepper
1 pint cherry tomatoes
In a medium-size heavy saucepan, bring 2 c unsalted water to a boil over moderately high heat; add shrimp. Cook 3 minutes or until shrimp turns pink. Drain and cool. Whirl shrimp in a food processor 1 minute. Transfer to a small bowl and mix in the remaining ingredients. Cover and chill in the refrigerator. Slice about 1/3 off the top of each tomato and scoop out seeds with a spoon. Discard seeds. Fill the tomatoes with shrimp mixture. Keep cool until serving time. This is a colorful appetizer.
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