Stuffed Tomato Salad

The tomato shells can be scalded, peeled, hollowed, and chilled up to 4 hours ahead; store covered in the refrigerator. The shrimp and pea filling can be mixed up to 2 hours ahead and kept cold. Fill the tomatoes just before serving to prevent the shells from becoming waterlogged.

This salad is best served immediately after assembly. If necessary, assembled salads can be refrigerated for up to 2 hours loosely covered with plastic wrap, though the tomatoes will begin to release moisture and the texture will suffer. Do not freeze.