Roast Tomatoes Stuffed With Shrimp

• 4 tomatoes, firm but ripe
• salt
• fresh ground black pepper
• 14 lb fresh shrimp, peeled and deveined
• 1 teaspoon rosemary
• 1 tablespoon mayonnaise
• 18 teaspoon cayenne pepper
• 2 tablespoons extra virgin olive oil

1. Preheat the oven to 450.
2. Cut a 1/4" slice from the smooth end of each tomato (reserve these slices) and use a spoon to scoop out all of the insides, leaving a wall about 1/4" thick.
3. Sprinkle the inside of the tomatoes with salt and pepper.
4. Discard the woody core and seeds, and chop the tomato pulp with the shrimp.
5. Toss this mixture with the rosemary, mayonnaise, cayenne, and salt and pepper to taste.
6. Stuff each tomato with one-quarter of the shrimp mixture and replace the top slices.
7. Spread half the olive oil in a shallow roasting pan that will allow for a little room between the tomatoes, then place them in the pan and drizzle with remaining olive oil.
8. Sprinkle with salt and pepper and place the roasting pan in the oven.
9. Roast for 30-40 minutes until the tomatoes are slightly shriveled and the stuffing is hot.
10. Serve hot, warm at room temperature or chilled.

tomatoes, salt, fresh ground black pepper, fresh shrimp, rosemary, mayonnaise, cayenne pepper, extra virgin olive oil

Taken from www.food.com/recipe/roast-tomatoes-stuffed-with-shrimp-426852 (may not work)