A heap of spicy, delicious fillings piled into a tortilla is a crowd-pleasing meal any time of year, but if you're looking for something that comes together more quickly and tastes more summery, try shrimp wraps. You marinate the shellfish in piri piri—a fiery Mozambican sauce of garlic, cilantro and chili—before sautéing and wrapping them in Bibb lettuce leaves.
Executive chef David Reardon of Bacara Resort & Spa and dietician Janis Jibrin taught Bob Greene's boot campers how to make healthy versions of their favorite foods.