Chilled Shrimp Taco Bowls with Avocado

This is the kind of lunch I make when the stove feels like too much. Nothing gets cooked here, which is the whole point. The shrimp arrives already cooked, so you are really just assembling: a bowl of cool shrimp, avocado, tomato and pineapple, spooned into leaves of bibb lettuce.

Shrimp is one of the quickest proteins to work with, and that is worth remembering. Most of the frozen bags you find in the supermarket are sold already cooked, and they thaw in a bowl of cold water in a few minutes. Pat them dry before you add them to anything, because extra water will thin out the avocado and make the lettuce go limp. If you have a little extra time, a quick rinse under cold water also helps the shrimp taste clean and bright.

Bibb lettuce is a good choice for a bowl like this because the leaves are soft, cup-shaped and sturdy enough to hold a spoonful without tearing. Keep the leaves whole and wash them ahead of time, then dry them well in a salad spinner. Store them in the fridge wrapped in a dry towel, and they will hold for a day or two. I like to pull the leaves off the head right before serving so each cup stays crisp.

Avocado is the one ingredient that will not wait. Dice it right before you bring everything together, and toss it gently with a squeeze of lime juice if you have one on hand. The pineapple and tomato add sweetness and juice, so the whole bowl feels fresh rather than heavy. If you want to make part of it ahead, the shrimp mixture keeps for a day in a covered container, but leave the avocado out until serving time.

For something to serve alongside, a simple bowl of black beans or a small pile of cucumber and radish slices works well. If you are in the mood for more heat, the Smoky Charred Pineapple Salsa makes a lovely spoon-over topping in place of plain salsa. For a warm version of the same flavors, the Quick Lemon Garlic Shrimp Skillet is a good weeknight partner, and leftovers from either can be packed into a lunch box the next day.

Leftover shrimp mixture, once it is out of the lettuce, is good stuffed into a halved tomato or piled on top of a small handful of greens. It will not be as crisp, but it still tastes good, and it is a nice way to use what you have without wasting anything.