Shrimp and arugula salad with watermelon

This shrimp and arugula salad is served on slices of watermelon.

Ingredients

• Large shrimps (boiled, peeled) - 450 g
• Watermelon, 2.5 cm slices - 4 slices
• Celery stalk (finely chopped) - 2 tbsp. l.
• Arugula young (baby) - 15 g
• Salad onion (finely chopped) - 1 tbsp. l.
• Mayonnaise - 3 tbsp. l.
• Lemon - 2 pcs.
• Fresh tarragon (chopped) - 2 tbsp. l.
• Salt to taste
• Ground black pepper - to taste

Directions

1. Remove 1 tablespoon of fine zest from the lemon. Cut both lemons in half, squeeze out 3 tablespoons of juice.
2. Place one slice of watermelon on each of four serving bowls, sprinkle with a little salt and pepper.
3. Cook the onions in the microwave until soft, for about 25 seconds. Mix onion with mayonnaise, celery, 1 teaspoon lemon zest and 1 tablespoon lemon juice. Put peeled shrimps and tarragon in this dressing, salt and pepper to taste.
4. Fold the arugula into a medium bowl, sprinkle with the remaining 2 teaspoons of lemon zest and pour over 2 tablespoons of juice, season with salt and pepper to taste, mix well.
5. Place the arugula on the watermelon slices and top with the shrimp. Serve the shrimp and arugula salad immediately.