My Favorite No-Cook Recipe

For when it's just too hot too cook! Light assembly required.

France is experiencing a heat wave, and our coastal town, which typically spoils us rotten with the most incredible summer weather, was also hit!

We had a few days this week that were just too hot to cook. That’s when I put this Shrimp Stuffed Avocado on repeat!

Seriously, if you are experiencing a heat wave yourself, this recipe will be your savior. You can make it for lunch or dinner, (or like we did last week make it for both!) or turn it into an elegant starter for a summer dinner party.

This recipe has everything going for it! It's filling and refreshing, light and satisfying, and the best part is the flavor that is filled with so much summer flavor!

Best Way To Cook Shrimp for Salads

• If you buy your shrimp raw and need to cook them, here are my tips. Strangely, here in France, it’s harder to buy raw shrimp than cooked shrimp! When I do buy raw shrimp to make my Shrimp and Broccoli Stir Fry, I have to buy it as the full shrimp, heads and all! Vive la France!

• The easiest way to cook shrimp for any chilled salad is to bake it in the oven. Not only is it quick and easy, but it also keeps the shrimp moist and succulent.

• Be sure to keep the tails on; this will also prevent your shrimp from drying out. Then, remove the tails and chop the shrimp into bite-sized pieces.

• Bake the shrimp on a sheet pan tossed with olive oil to prevent sticking at 375°F (190C) for just a few minutes until pink and cooked through. Then, use them in any recipe calling for cooked shrimp.

Buy pre-cooked shrimp! Not only is it easier, but it won’t heat up your kitchen!

Make Ahead Tips:

• Place everything in a large bowl, and then add the mayonnaise last. This will ensure that the mayonnaise covers all the ingredients in the shrimp mixture.

• Since most of the ingredients, like the shrimp and the tomatoes, are moist, the mayonnaise is diluted nicely, creating a thinner sauce.

• Don’t mix the salad too far in advance, or the moisture in the ingredients will dilute the mayonnaise too much.

• It’s better to prep all the ingredients, toss them in the bowl, refrigerate them, and then add the mayonnaise just before serving.

You can prep all the ingredients like this, cover and refrigerate. Then right before serving, add the mayonnaise, fresh dill and salt and pepper.

More Summer Recipes in My Cookbook!

My new cookbook, Entertaining 101: 101 Recipes Every Host Should Know How to Make is now ON-SALE!

This Week’s Recipe Highlight:

Lemon Scented Strawberry Shortcakes and Grilled Salmon with Mango Salsa is a fantastic summer menu for beginners!

The Game Plan:

The shortcakes, whipped cream, and strawberries can all be prepped in advance, all you have to do is assemble and serve! The grilled salmon is as easy as it gets, prep the salsa an hour before guests arrive and then all you have to do is grill the fish! You could even grill the fish in advance and serve it chilled!

These Lemon-Scented Strawberry Shortcakes are light and flaky and filled with wonderful summer flavors! The grilled salmon is simple and easy, and just a bit fancier than burgers on the grill! And dare I say even easier too?