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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.