Shrimp Salad-Stuffed Tomatoes

1 lb. peeled cooked shrimp (21-25 per lb.) thawed if frozen), tails removed, chopped
1 stalk celery, finely diced
¼ cup minced fresh basil
10 Kalamata olives, pitted and finely chopped
1 medium shallot, minced
2 Tbsp. fat-free mayonnaise
1 Tbsp. white-wine vinegar
Pinch of freshly ground pepper
4 large ripe tomatoes, cored

Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl.  Stir to combine.

Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use.  To serve, fill each tomato with a generous ½ cup of the shrimp salad.