Scoop out the melon seeds.

Peel the melon and halve lengthwise.

Slice the melon crosswise 1⁄2-inch thick and put in a large shallow bowl or pie plate.

Discard papaya seeds and peel.

Slice the papaya crosswise 1⁄2-inch thick, and put in the bowl with the melon.

In a small bowl, whisk together the lime juice, oil, sugar, and salt.

Spoon over the fruit and turn gently to coat with the dressing.

Let stand about 10 minutes.

Arrange the melon and papaya equally among 4 serving plates.

Scatter the shrimp equally over the fruit.

Garnish the salads with parsley sprigs.

In a medium bowl of warm tap water, soak the hearts of palm for 10 minutes to remove any “tinny” taste.

Drain very well and chop coarsely.

Add the shrimp, serrano chile, mayonnaise, and salt.

Mix well.

Pack ½ cup in a flat-bottomed measuring cup or ramekin and invert to unmold onto an individual serving plate.

Place 4 tomato wedges around the shrimp.

Repeat to make 4 servings.

Garnish each plate with parsley.

In a small bowl, whisk together the lime juice, vinegar, cumin, salt, and pepper.

Gradually whisk in the oil.

Set aside.

In a large bowl gently mix the tomatoes, corn, beans, avocado, cucumber, onion, jalapeños, and shrimp.

Add the dressing and toss to combine.

Adjust salt.

Mound the salad on a serving platter or in a shallow bowl.

Drizzle sour cream over the top and sprinkle with cilantro.

Cut the grapefruit from between the membranes into segments (over a bowl to catch juices).

Reserve the segments on a plate.

In a large bowl, toss together the greens, mint, oil, vinegar, the two teaspoons grapefruit juice, and the salt.

Divide the greens among 4 plates.

Arrange the grapefruit, avocado, and shrimp on top.

Garnish each plate with radishes.

Serve at once.

Prepare chiles.

Then, using a small sharp knife, cut a slit lengthwise from the stem end to within 1 inch of the tip of each chile.

Keep the stems intact.

Make a short crosswise cut at the top of the lengthwise cut, to form a “T” and carefully cut out the seed pod.

Rinse the chiles under running water to wash out the remaining seeds.

Pat the chiles dry with paper towels.

Cover and refrigerate.

Cover the salad and refrigerate.

Put the shrimp into a large bowl.

Add the oil, red pepper, Worcestershire, and salt.

Let stand about 20 minutes.

Heat a large nonstick skillet over medium heat and cook the shrimp, turning, until curled and cooked through, 5 to 6 minutes.

Transfer the shrimp to a bowl.

When cool enough to handle, set aside 12 whole shrimp for the final presentation.

Cut the rest of the shrimp into 1⁄2-inch pieces.

Mix the small shrimp pieces with the Rice Salad.

To assemble, stuff each chile with about ½ cup of the rice and shrimp salad.

Reshape the chiles to their original form with the opening on top showing some of the filling.

Place the stuffed chiles in the center of 4 serving plates.

Spoon the remaining rice along one side of each chile, but do not cover any of the green.

Garnish each plate with the diced tomatoes.

Drizzle the tops of the chiles with sour cream.

Place 3 of the reserved whole shrimp on top of each stuffed chile.

In a wide 2-quart saucepan, heat 1 tablespoon of the oil over medium heat and cook the rice, stirring, until aromatic, about 3 minutes.

Add 2 cups warm tap water and bring to a boil.

Stir to settle the rice and bring to a boil again.

Reduce the heat to low, cover, and cook until the liquid is absorbed and the rice is tender, about 20 minutes.

Fluff with a fork and let the rice stand 10 minutes.

Transfer to a large bowl and cool to room temperature, about 20 minutes.

Meanwhile, in a bowl, combine the remaining oil with the orange juice, vinegar, salt, and pepper.

Whisk to blend well.

When the rice is cool, add the onions, cilantro, capers, and dressing.

Toss to mix.

Adjust seasoning.

Mound the salad on a serving plate.

Garnish with radishes, olives, and small lettuce leaves.

Serve at room temperature.

In a medium saucepan of boiling water, cook the shrimp until pink and curled, 3 to 4 minutes.

Drain the shrimp and put them in a glass or ceramic bowl.

While the shrimp are still hot, stir in vinegar, oil, serrano chile, onion, oregano and salt.

Cover and marinate in the refrigerator, tossing 2 to 3 times, until cold, at least 2 hours and up to 6 hours.

Remove the shrimp from the refrigerator.

Add the tomato, lime juice, and cilantro to the bowl with the shrimp.

Stir to combine.

Divide the lettuce among 4 salad plates, and pile the shrimp mixture equally on top of the lettuce.

Garnish each plate with radishes and lime wedges.

Rinse and drain the cooked shrimp.

Reserve 8 whole shrimp.

Chop the remaining shrimp into 1⁄4-inch pieces and put in a bowl.

If made ahead, add all of the remaining ingredients except the avocado to prevent it from turning brown.

Refrigerate the shrimp mixture.

About one hour before serving, mix the avocado into the shrimp salad and refrigerate again until ready to serve.

To serve, place 2 lettuce leaves on each of 4 serving plates.

Tightly pack about ½ cup of the shrimp salad into a ½ cup ramekin or flat-bottomed measuring cup.

Invert onto a serving plate.

Repeat with remaining plates.

Place 2 of the reserved whole shrimp on top of each salad.

Serve at once.

Prepare the turkey breast, then put it in a large bowl.

Prepare the mayonnaise.

Mix the remaining salad ingredients, except the tomatoes and lettuce, with the turkey.

Add the dressing and toss to coat.

Arrange a layer of shredded lettuce on a serving platter.

Mound the salad on the lettuce and surround with tomato wedges.

Prepare the chicken, then cover and refrigerate.

Cut the rinsed and seeded chipotle chiles into matchstick-thin strips.

Reserve.

In a small bowl, whisk together the adobo sauce, vinegar, sugar, olive oil and ¼ teaspoon of the salt.

Bring about 2 cups of water to a boil in a medium saucepan.

Add the potato and carrot.

Cook until tender, 3 to 4 minutes.

Drain through a sieve and rinse under cold running water.

Put in a large bowl.

Add the cooked peas, tomato, chicken, and remaining ¼ teaspoon of salt.

Add about ½ of the chipotle dressing and toss to mix.

Mound the salad on a serving platter.

Garnish with sliced onion and chile strips.

Drizzle with the remaining dressing.