Photo: Charles Masters

1 of 3

When July rolls around and the temperature climbs, I love to ditch my dining room and eat alfresco. I also love to ditch the hot stove, especially when I have company. Sure, I can cook early in the day to avoid heating up the house, but not cooking at all is even better. That's what I had in mind when I crafted these recipes.

I use precooked shrimp—one of my favorite grocery store shortcuts—to make some killer tostadas; add lemon-marinated cucumber and buttery avocado, and the crunchy-meets-silky texture is pretty irresistible.

Get the recipe: Shrimp and Avocado Tostadas