Choose fine ripe tomatoes. Plunge thern into boiling water for a few seconds and slip off their skins. Halve them, press out the seeds, and cut the halves into large pieces. Put the tomatoes in a ceramic bowl and dress them with the olive oil, lemon juice, and a little salt and pepper. Add the herbs, the minced scallion, and the shrimp, shelled and cleaned. Mix together gently, let the salad marinate at room temperature for half an hour, then chill well. Serve in a glass or crystal bowl.





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La Cuisine Chantraine