INGREDIENTS

INSTRUCTIONS

Bring a pot of salted water to a boil. Using a sharp knife, make a
small X on the bottom of each whole tomato. Place the tomatoes in the
boiling water and cook for 1 minute. Remove and place in a bowl of  ice
water. Cool the tomatoes completely. Remove from the water and  peel
the skin off each tomato. Quarter each tomato 3/4 of the way to  the
bottom. Remove the seeds. Place the tomatoes in a large glass  pan.
Season the tomatoes with salt and pepper. In a small mixing bowl  whisk
together the oil, mustard and honey. Season with salt and  pepper. Pour
the marinade over each tomato. Cover with plastic wrap  and refrigerate
for at least 6 hours. Remove from the refrigerator  and pour off the
marinade into a medium size bowl.  In a saucepan, add the crab boil and
lemons. Bring the mixture to a  boil. Add the shrimp. Cover and remove
from the heat. Allow the  shrimp to sit in the water for 8 minutes or
until the shrimp turn  pink and tails curl completely. Remove from the
water and cool  completely. Add the shrimp, corn, diced tomatoes,
onions, olives,  chervil and garlic to the bowl of marinade. Mix well.
Season with  salt and pepper. Place the tomato in the center of each
serving  plate. Spoon the shrimp salad in the center of each tomato.
Garnish  with sprigs of fresh chervil.  Yield: 8 servings  Converted by
MC_Buster.  Per serving: 2164 Calories (kcal); 130g Total Fat; (53%
calories from  fat); 193g Protein; 62g Carbohydrate; 1380mg
Cholesterol; 2045mg  Sodium Food Exchanges: 1 Grain(Starch); 26 Lean
Meat; 1 1/2  Vegetable; 1 Fruit;  Recipe by: EMERIL LIVE SHOW #EMIC33
Converted by MM_Buster v2.0n.

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