Shrimp-Stuffed Tomato Poppers

Makes about 16 servings

2 pts. cherry tomatoes

1/2 lb. cooked shrimp, peeled and finely chopped

8-oz. pkg. cream cheese, softened

1/4 c. mayonnaise

1/4 c. grated Parmesan cheese

2 t. prepared horseradish

1 t. lemon juice

salt and pepper to taste

Garnish: chopped fresh parsley

Cut a thin slice off the top of each tomato; scoop out and discard pulp. Place tomatoes upside-down on a paper towel; let drain for 30 minutes. Combine remaining ingredients except parsley; blend until smooth. Spoon into tomatoes; sprinkle with parsley.

If a bunch of fresh herbs is starting to droop, just snip the stems and place the bunch in a glass of cold water; loosely cover leaves with a plastic bag, and chill. It will perk up in no time.