Instructions: * Note: Bottarga is the pressed dried eggs of tuna or gray mullet.

Core tomatoes and add a dash salt to cavity of each. Turn them over onto paper towels so that seeds and liquid drain out. Discard these.

Scoop some of flesh out of each tomato and mash in a large mixing bowl. Add celery, parsley, shrimp and bottarga to bowl and toss lightly just until ingredients combine. Add oil, lemon juice and pepper to taste and combine thoroughly.

Carefully stuff cavity of each tomato with filling and serve.

This recipe yields 6 appetizer servings.

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