Creamy Shrimp Stuffed Cherry Tomatoes with Cheese - serves 16

2 pints cherry tomatoes
1/2 pound cooked shrimp - peeled and deveined
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup Parmesan cheese
2 tsp prepared horseradish
1 tsp lemon juice
Salt and pepper to taste
1/4 cup fresh chopped parsley

Cut the top off each cherry tomato, and scoop out the pulp. Place the tomatoes upside down on paper towels to drain.
In a food processor, mix the shrimp, cream cheese, mayonnaise, Parmesan cheese, horseradish, and lemon juice. Season with salt and pepper. Blend until smooth.
With a pastry bag, pipe the shrimp mixture into the cherry tomatoes. Garnish with parsley, and refrigerate until serving.