I assembled the framework for my dinner in the afternoon. It took less than 20 minutes, proof that even the most time-pressed career person can get a home-cooked meal on the table. I poached the shrimp in boiling water until they turned pink (roughly five minutes). In the meantime, I chopped my purchased veggies, with the exception of the lettuce and with the addition of some celery I found hanging out in my vegetable compartment.
Cooked shrimp was drained and cut into thirds. I added it to the container housing my chopped vegetables. Next, some canned pineapple--minus the juice--two heaping tablespoons of light sour cream (more than enough, trust me), one tablespoon of sriracha, some kosher salt and, of course, fresh ground pepper. When I came home from the gym later at night, I picked some lettuce leaves and rolled the creamy mixture up into it, using the lettuce like a wrap. Actually, iceberg would have worked a little better, but I really hate the watery taste of iceberg lettuce, with one notable exception: as lining for a good old traditional BLT.
Really, the greatest thing about doing something like this for dinner (apart from the convenience factor) is that it's the easiest possible way to integrate a wide variety of vegetables into one's dinner. And really, you could sub in or out any fruit or veg. Grapefruit could have easily replaced the persimmon. Red cabbage could have provided color instead of red pepper (I grew up surrounded by pepper-haters). Shredded carrot would have offered a beta-carotene kick.
So there you have it: dinner for one very busy individual, done quickly and healthily. And did I mention that the final product was creamy, spicy, crunchy, and completely delicious? Or maybe that goes without saying.