Today the thermostat soared into territory so rarefied that a local weatherman tried to fry an egg on the pavement at the county fairgrounds. While the egg didn't cook, it coagulated, as did most of the fairgoers who dared to brave the heat. The climate here is temperate and summer is marked by days that are comfortably warm and evenings that are cool. We have heat spells, to be sure, but Oregonians don't respond well to temperatures that flirt with the 100 degree mark. Sensible Oregonians seek air conditioned comfort or the cool natural breezes of the coast or mountains. Sensible Oregonians. The Silver Fox and I were at the fair. I knew the day was going to be long and difficult, so I wanted to offset it with a light, cool meal that would be table ready when we finally got home. I've been experimenting with salads lately and I like this one well enough to make again and share with you. While the dish is put together in two stages, both are simple and I think you'll find this very easy to make. The first stage, which involves making shrimp in escabeche, should be completed the day before you plan to serve the salad. To accomplish this, shrimp are poached or steamed and then placed, while still warm, in a light brine to marinate for a day or so. The following day they are tossed with cucumbers, honeydew melon and pineapple and allowed to sit just until the flavors meld. I love the crispness of the shrimp and cucumbers and the way the sweet melon and pineapple play against the pickle of the briny shrimp. This is a perfect dish for warm summer nights when appetites are lagging. It is light and delicious and I really think you'll enjoy it. Here's how the salad is made.

Tropical Shrimp Salad

Ingredients:

Shrimp
1 pound (21 to 25) large uncooked shrimp, peeled and deveined

1 small red onion chopped

1/4 cup white vinegar

1/4 teaspoon dried oregano

1 teaspoon salt

1/3 cup extra-virgin olive oil

1 bay leaf

1 clove garlic, smashed

1 teaspoon black peppercorns

Salad

2 cups honeydew melon, cut in 1-inch cubes

2 cups seedless cucumber, cut in 1-inch cubes

1 cup fresh or canned pineapple chunks

1 tablespoon finely chopped jalapeno pepper

1/4 cup chopped red onion

1/4 cup chopped cilantro + cilantro for garnish

1 tablespoon minced fresh ginger

2 to 3 teaspoons teaspoons honey

Salt to taste

Lime wedges for garnish

Directions:

1) To prepare shrimp: Combine onion, vinegar, oregano and salt in a shallow glass dish. Set aside. Simmer oil, bay leaf, garlic and peppercorns in a small saucepan for 10 minutes. Set aside. Bring 4 quarts of water to a boil in pot. Add 2 tablespoons salt and bring to a boil again. Add shrimp, then remove from heat and let stand uncovered for 5 minutes. Drain well, then add shrimp and oil mixture to onion mixture in glass dish. Allow shrimp to cool to room temperature, then chill, covered, turning occasionally, for at least 12 hours. When ready to proceed, remove shrimp from marinade. Place in a large bowl. Strain and reserve marinade in a large bowl.

2) To prepare salad: Add ginger and honey to reserved marinade. Add salt as required to taste. Add melon, cucumber, pineapple, red onion, cilantro and jalapeno pepper, tossing to coat ingredients with marinade. Fold in shrimp. Cover and chill for 1 hour. Transfer to a serving platter or to individual plates. Garnish with lime wedges. Yield: 4 servings.

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