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

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 Tablespoon. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 3 Tablespoons.
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.
4. Stir in mayonnaise, celery, 1 teaspoon lemon zest, and 1 Tablespoon lemon juice.
5. Stir in shrimp and tarragon. Season with salt and pepper to taste.
6. Place arugula in a medium bowl.
7. Sprinkle with remaining 2 teaspoons lemon zest and 2 Tablespoons lemon juice.
8. Season with salt and pepper to taste; toss to coat.
9. Arrange arugula mixture over watermelon; top with shrimp mixture.
10. Serve immediately.