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Too Hot to Cook:

Shrimp, Avocado & Mango

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How to make it:

• Chop cooked shrimp, ripe mango, and avocado into bite-sized pieces.
• Add the white parts of thin-sliced scallions, or red onion or shallot, and a handful of chopped cilantro.
• Drizzle with citrus juice (lime, lemon, or both), olive oil, salt, and pepper. Can add jalapeño for heat.
• Toss gently so the avocado stays chunky.
• Top with crumbled tortilla chips just before serving for crunch.

Make it a meal: serve over a big bed of arugula or greens of your choice. Top with pine nuts, pepitas, even feta cheese.

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Too Hot to Cook:

Shrimp, Tomato & Caper Salad

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How to make it:

• Slice cooked shrimp in half or in chunks.
• Halve cherry tomatoes, slice celery thin, plenty of fresh parsley and sliced cucumber if you're in the mood. Hearts of palm are good here too.
• Stir in chopped capers ( substitute sliced greek or green olives ) and thin sliced onion of your choice.
• Dress with a heavy pour of lemon juice, a glug of olive oil, salt, and pepper.
• Toss well and let it sit a few minutes in the fridge so the flavors mingle.

Make it a meal: Love this over chilled pasta noodles, or white beans, add some fresh or frozen corn–or truffle oil, if you're feeling fancy!

Too Hot to Cook:

Shrimp with Herbs & Peanuts (Thai-ish)

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How to make it:

• Slice cooked shrimp into halves or bite-sized pieces.
• Add thin-sliced scallion, red onion, or shallot, a lot of fresh mint, cilantro, and basil. Lemongrass too, if youre lucky enough to have it growning in your garden!
• Toss with a few freshly squeezed limes, , a splash of fish sauce or soy, and a pinch of sugar, agave or sweet chili sauce.
• Throw in some crushed peanuts or cashews for crunch.
• Mix gently and taste — adjust lime for tang, salt or sweet...

Make it a meal: Noodles, obviously! Serve with chilled rice noodles, or any noodle. Or, wrap it up in a spring roll wrapper or lettuce wrap.

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