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Photo: Jennifer Davick; Styling: Lindsey Ellis Beatty Photo by: Photo: Jennifer Davick; Styling: Lindsey Ellis Beatty

Shrimp Salad over Zesty Watermelon

This salad uses just enough mayo to coat the shrimp, which will keep them moist but not drown them in a deluge of dressing.

Southern Living AUGUST 2012

  • Yield: Makes 4 servings
  • Hands-on:30 Minutes
  • Total:30 Minutes

Ingredients

  • 2 lemons
  • 4 (1-inch-thick) watermelon slices, rind removed
  • Kosher salt
  • Freshly ground pepper
  • 1 tablespoon finely chopped sweet onion
  • 3 tablespoons mayonnaise
  • 2 tablespoons finely chopped celery
  • 1 pound peeled and deveined, large cooked shrimp
  • 2 tablespoons chopped fresh tarragon
  • 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. Microwave onion in a medium-size microwave-safe bowl at HIGH 25 seconds or just until onion is tender. Stir in mayonnaise, celery, 1 tsp. lemon zest, and 1 Tbsp. lemon juice. Stir in 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.

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Shrimp Salad over Zesty Watermelon recipe

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