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Shrimp-Stuffed Cherry Tomatoes

6 med. shrimp (about 1/4 lb.) shelled and deveined
2 tbsp. minced parsley
2 tbsp. minced fresh chives
1 tbsp. lemon juice
1 tbsp. olive oil
Pinch black pepper
Salt to taste
1 pt. cherry tomatoes

In a medium sized heavy saucepan bring 2 cups unsalted water to a boil over moderate high heat. Add shrimp and cook uncovered for 3 minutes or until they turn pink. Whirl the shrimp in a food processor for 1 minute. Transfer to a small bowl and mix in the parsley, chives, lemon juice, olive oil, pepper and salt; cover and chill in the refrigerator. Slice about 1/3 off the top of each tomato. Scoop and discard seeds. Fill tomatoes with shrimp mixture. Makes 16-20.