Shrimp Salad over Zesty Watermelon

https://homeiswheretheboatis.net/2013/07/17/shrimp-salad-over-zesty-watermelon/

Just a minimal amount of mayo is used to coat the shrimp, keeping them moist but not drowning them in dressing.

Yield: Makes 4 servings

Total: 30 Minutes

Ingredients

2 lemons

4 (1-inch-thick) watermelon slices, rind removed

Kosher salt

Freshly ground pepper

1 tablespoon finely chopped shallot

3 tablespoons mayonnaise

2 tablespoons finely chopped celery

1 pound peeled and deveined, large cooked shrimp

2 tablespoons chopped fresh tarragon (adds the zip to the salad, don’t omit!)

1 (5-oz.) package baby arugula

Preparation

1. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 3 Tbsp.

2. Place each watermelon slice on a chilled plate. Season with desired amount of kosher salt and freshly ground pepper.

3. Stir together shallot, mayonnaise, celery, 1 tsp. lemon zest, and 1 Tbsp. lemon juice. Add shrimp and tarragon. Season with salt and pepper to taste.

4. Place arugula in a medium bowl. Sprinkle with remaining 2 tsp. lemon zest and 2 Tbsp. lemon juice. Season with salt and pepper to taste; toss to coat. Arrange arugula mixture over watermelon; top with shrimp mixture. Serve immediately.