With all the raves this combo has drawn recently, it amused me to find a tasty looking recipe for it in this week's SF Chronicle Food and Wine newsletter. This one incorporated avocado too. Seriously, with that combo of ingredients, it can't be bad!
Suggested pairing it with a rose wine, which seems dandy to me. Sounds perfect for the long, hopefully hot, 4th of July weekend.
Here's a link to the recipe, since we're not supposed to post exact copies (from what I understand):
Kathy/Kuisine (formerly KathySK)