Marsala-style tomatoes

Serves 6:
6 ripe tomatoes
300 g mayonnaise
200 g shrimps
boiled and shelled
12 basil leaves

Wash the tomatoes carefully and cut the tops off. Remove the pulp and seeds and put the tomatoes to drain. Chop half the shrimps, combine them with the mayonnaise and fill the tomatoes with the mixture obtained. Garnish with the remaining shrimps and the basil leaves and keep in the refrigerator for 30 minutes. Serve cold.

Serve this dish with Don Pietro bianco served at 13°