This shelf holds one superb condiment, so tonight we build dinner around it: shrimp in a hot skillet with a golden crust, served with the chipotle lime mayo and a cool green salad. It comes together in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 430 calories a serving, 52 g protein, 23 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toss 1 pound of large shrimp with 1 minced garlic clove, 2 tablespoons diced onion, salt, and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then add the shrimp in a single layer and let it sit for three minutes without stirring.3 min
2. Turn the shrimp and cook for another two minutes until pink and just cooked through, the cue that they are done.2 min
3. While the shrimp cooks, arrange 4 cups of mixed greens on two plates and drizzle lightly with oil, salt, and pepper.
4. Transfer the shrimp to the plates and spoon 2 to 3 tablespoons of chipotle lime mayonnaise over each portion. Serve warm.

Note Swap in white fish fillets or chicken breast if shrimp is not what you want. Leftover shrimp keeps refrigerated for two days; use it cold in tomorrow's lunch salad or warm briefly in a tortilla. Serve with lime wedges and crusty bread to soak up the mayo.