Steps
- Slice the tops from 4 tomatoes and reserve them. Scoop out the centers, then drain the hollow tomatoes upside down.
- Whisk 1 room-temperature egg yolk with 1 tablespoon of mustard, salt, and pepper. Leave for 3 minutes, then whisk in ½ cup of vegetable oil very gradually until thick and glossy.
- Stir in the juice of ½ lemon. Fold the mayonnaise into 225g of cooked peeled baby shrimp and 1 small bunch of chopped parsley.
- Fill the tomatoes with the shrimp mixture. Garnish with dill and replace the reserved tomato lids.