8 large Creole or Beefsteak tomatoes, cored
Freshly ground black pepper
1/2 cup olive oil
2 tablespoons Dijon mustard
2 teaspoons honey
1 1/2 teaspoons minced garlic
1 tablespoon liquid crab boil
2 lemons, halved
2 pounds medium shrimp, peeled and deveined
1 ear of sweet corn, blanched and kernels removed
1/2 cup small diced tomatoes
1/2 cup small diced Vidalia onions
1/4 cup black olives, pitted and halved
1 tablespoon finely chopped fresh chervil leaves
8 sprigs of fresh chervil
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