Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine oil, lime juice, cilantro and pepper and mix well. add green pepper and green onion and mix. add shrimp and stir gently. set aside. cut tomatoes across 3 times (crossing in the middle as if into 6 wedges). but do not cut all the way thru the bottom. each tomato should still be in 1 piece, with the wedges slightly separated, but still joined at the bottom. place shrimp between each wedge in each tomato. spoon some of the dressing over the top of each tomato and down the center so it runs into the tomato. (these can be made ahead; covered and refrigerated until about 1 hours before serving). spoon dressing back over stuffed tomatoes. to serve: place each tomato on a few leaves of butter lettuce on a small plate - lovely.

Target recipe: cut a 1/2" slice off of top's of tomatoes. scoop insides out. lightly sprinkle with salt. invert and drain on paper towel. in a small fry-pan over med-low heat toast pine nuts. in a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsely chopped. stir mixture into rice. stir in parmesan cheese. spoon into tomatoes and place in a shallow casserole dish. bake at 250°f oven for 15-20 minutes, or just until tender, not too soft.