It looks like we're in for a brutally hot summer; the heat index has had us well over 100F by mid-afternoon most every day this week. The good news is, there has been rain, so my herb garden is thriving. I'm going to make fresh basil pesto for dinner tonight, with a plate of sliced Creole tomatoes and pickling cucumbers on the side. Easy enough to do without heating up the kitchen.

For the recipes this week, I'm thinking easy. First up, a shrimp salad bursting with tropical flavors; I like to make fresh corn tortillas and fold the salad up into a taco for an easy, tasty dinner. Next, another recipe with lots of bright flavors, a skirt steak with a Romesco salsa that'll have you thinking of Spain. And finally, instead of a heavy beef burger, a lighter and fresher shrimp burger instead. Delicious! Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

Last week's recipes:

 • Shrimp Fricassee • Gnocchi with Ricotta • Grilled Chicken with Shawarma Spices

Spicy Tropical Shrimp Salad

I like to have a substantial salad with protein for dinner on these hot summer nights, and this is a favorite. Sometimes I'll make up a batch of fresh corn tortillas and fold the salad into tacos. Pass the lime wedges!

Grilled Skirt Steak with Romesco Salsa

Normally, the Spanish Romesco sauce is pureed, but the cookbook author decided the ingredients were so pretty together, she should serve it as a salsa. This is the perfect way to brighten up a skirt steak. Or grilled fish or chicken.

Shrimp Burger

This is a lighter alternative to a big beef burger. Shrimp are coarsely chopped and bound with seasoning, breadcrumbs, and mayonnaise, then frozen for a bit so they hold their shape. Finish by pan-frying, or cooking on a griddle.