We can get tomatoes year-round, but when they are at their seasonal peak in the summer, it is best to use them in unconventional ways to maximize their vibrant sweetness. Tomato pies, jams, vinaigrettes, and blistered tomato pastas are great ways to enjoy summer ripe tomatoes. They’re also great used as a serving vessel for salads like deviled ham, chicken, and this shrimp recipe. The dressing for the salad is not heavy, letting the shrimp stand out. The fresh dill brightens the salad, but you can swap dill for other herbs like thyme, tarragon, or even marjoram. Hollowing large tomatoes and stuffing them with salad — which can be made the day before — adds a sweeter acidity to the salad. This recipe is great for a light lunch and travels well for picnics or lake day cookouts. ––Justin Burke 

Shrimp Salad Stuffed Tomatoes 
Serves 4

Ingredients
1 lb. shrimp, peeled and deveined
1 tablespoon plus ¼ teaspoons salt
3 tablespoons sour cream
2 tablespoons mayonnaise
¼ cup celery, finely chopped
1 tablespoon fresh dill, finely chopped
2 teaspoons olive oil
1 lemon, zest and juice
½ teaspoon ground black pepper
4 large tomatoes
Paprika, to garnish

Directions 

1. Using a medium pot over medium-low heat, combine water and 1 tablespoon salt, then stir to dissolve over a low simmer. Add shrimp and cook until just cooked through, about 10-12 minutes. Drain and transfer shrimp to a plate to cool. 
2. Meanwhile, using a medium bowl, mix together sour cream, mayonnaise, and ¼ teaspoon salt. Mix in celery, dill, oil, lemon zest, lemon juice, and black pepper.
3. Slice chilled shrimp lengthwise, then crosswise into small pieces. Fold shrimp into sour cream mixture. 
4. Cut the top of the tomatoes off and, using a spoon, scoop out the centers of the tomatoes. You can save the juice, ribs, and seeds to make a vinaigrette or jam or just discard. Season centers of tomatoes with salt and black pepper. 
5. To serve, fill each tomato generously with shrimp salad and sprinkle with paprika.