But I digress. The point of that opening is that it's too darn hot to cook. And really, to do anything in the house. So when I got home at 5:00 with shrimp in the freezer and an overripe cucumber on the window sill, I found this recipe on Pinterest as the inspiration for a very successful meal:
Ingredients
1 lb thawed medium shrimp, shells & tails removed
1 seedless cucumber, sliced and quartered
1/4 white onion, chopped
Six corn tostadas
1/8 tsp cilantro
Dressing
1.5 tbsp apple cider vinegar
1.5 tbsp chili sauce
2 tsp honey
1/8 tsp garlic powder
Directions
Whisk together vinegar, chili sauce, honey & garlic powder in a small bowl
Refrigerate for 30 minutes (if possible, but who has that kind of time?!)
Meanwhile, boil a medium sauce pan of water
Add shrimp, boiling for about 60 seconds or until pink
Immediately drain and cool in a bowl of ice water to prevent overcooking
Slice shrimp in half
Add to a medium mixing bowl with diced cucumbers & onions
Toss with dressing, top with cilantro
Refrigerate for 30 minutes (this one is slightly more important, these are better served cold)
Top tostada with a heaping spoonful of mixture, using a slotted spoon to drain
Optional: serve with sour cream, salsa, cheese, lettuce, guacamole, etc.