Last week's Desperation Dinners column:

Question: What do you get when you cross a Low Country Boil and a taco bar? Answer: Deliciously flavored shrimp tacos and sumptuous corn on the cob, which also, equals a party!
We have always loved a “buffet-style” taco bar as party food, and this recipe is even more fun. We’ve taken a Low Country boil, (traditionally corn, shrimp, potatoes and link sausages), and then crossed it with a traditional taco bar. We like to serve it family style on platters at a common table. This meal is fresh, it screams summer, and by the way, it takes only 20 minutes almost no matter how many guests you’ve invited!

We rely on already-prepared salsa, guacamole and already-shredded cheeses, so preparing the toppings is as simple as opening a few packages. Everyone peels their own shrimp as they build their taco. Passing the platters at the table is part of the fun. Be sure to provide a few empty bowls scattered about the table for shrimp tails and peels and discarded lime slices. Put out a bucket of ice-cold beer and baskets of chips, and call it a party.