makes 4 servings
preparation time: 30 min
Ingredients
2 lemons
4 1 inch thick watermelon slices rind removed
1 tbsp finely chopped sweet onions
3 tbsp mayonaise
2 tbsp finely chopped celery
1 lb peeled and deveined large cooked shrimp
2 tbsp chopped fresh terragon
1 5 oz package baby arugula
Directions
Grate zest from lemons to equal 1tbsp. Cut lemons in half , squeeze juice from lemons into a measuring cup to equal 3 tbsp.
Place each watermelon slice on a chilled plate seasoned with a desired amount of kosher salt and freshly ground black pepper.
Microwave onion in a medium size microwave safe bowl on high for 25 seconds or until tender. Stir in mayonaise, celery, 1 tsp lemon zest, and 1tbsp lemon juice.
Stir in shrimp and tarragon, season with salt and pepper
Place arugula in a medium bowl. Sprinkle with remaining 2 tsp lemon zest and 2 tbsp lemon juice.Season with salt and pepper to your taste and toss to coat.
Arrange arugula mixture over watermelon, top with shrimp mixture and serve immediately.
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