Tomato Filled with North Sea Shrimp

1. Cut out the stem end from the tomatoes and make a cross incision at the bottom of the skin.
2. Immerse the tomatoes one by one in boiling water for 10 minutes.
3. Remove them, shock them in cold water, and carefully peel off the skin.
4. Cut off the top (cap) of the tomatoes and scoop out the seeds.
5. Lightly sprinkle the inside with salt.
6. Place the tomatoes upside down in a colander and let them drain for 15 minutes.
7. Finely chop the shallot and parsley.
8. Mix with the mayonnaise and shrimp (set aside a few shrimp for garnish)
9. Season with pepper, salt, and a pinch of chili pepper.
10. Place a lettuce leaf on each plate.
11. Place a drained tomato on top and fill it with the shrimp salad.
12. Place the tomato cap loosely on top.
13. Garnish with the reserved shrimp and some extra finely chopped parsley for color and flavor.
14. Serve immediately for a fresh and classic delight.

Enjoy your meal!