The shrimp should be peeled and cooked just until they are done, about 2-3 minutes. I like to add some Old Bay spices and lemon juice to the water, and let them cool down until they are cool enough to chop. You want them in small enough pieces that you can scoop them up with tortilla chips without (tragedy!) breaking the chip.
The other key players are chopped tomatoes (big ones or cherry tomatoes, your choice) and a generous squeezing of lime juice. Season it all up with coarse salt, fresh ground pepper and a couple of shakes of hot sauce. Put it in a pretty bowl, break open the chips and maybe a little sangria, and I’m guessing nobody will miss dinner one little bit.
Enjoy those last lazy hazy days, everyone!