Ingredients
- 4 large heirloom tomatoes
- 6 tablespoons reduced-fat mayonnaise
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 3/4 pound peeled and deveined cooked shrimp (61-70 per pound)
- 1 celery rib, chopped
- 1/2 cup finely chopped cucumber
- 1 small navel orange, peeled and finely chopped
- 2 green onions, thinly sliced
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