Summer Fare - Tiger Shrimp Salad with Homemade Lemon Mayo, Zucchini Noodles & Watermelon With Lime Vinaigrette

Healthy Choices, Main Dish, Shrimp

INGREDIENTS:

• 1 pound Tiger Shrimp, shell on

• 1 -1/2 quarts water

• 1 Tbls whole black Peppercorns

• 2 Bay Leaves

• 2 slices Lemon

• 1 small Yellow Bell Pepper, seeded and diced

• 1 small Red Bell Pepper, seeded and diced

• 1 Tbsp fresh dill, minced

• 1 tsp Celery Seeds

• 1/3 Cup Immersion Blender Mayonnaise or good store bought Mayonnaise like Dukes

• salt and pepper to taste

• 1 Small Watermelon, small round variety, cut In half around its equator, flesh removed and reserved. Use the Watermelon halves as serving bowls.

• 2 Zucchini, Spiralized or use store bought Zucchini Noodles

DIRECTIONS:

For the Shrimp:
Prepare an ice bath, set aside
Combine water, peppercorns, bay leaves, and lemon slices in a pot and bring to a boil. Add shrimp and return to a boil. Stir, turn off the heat and let steep for 2 minutes until cooked. Remove shrimp and submerge in ice bath to chill completely. Peel and devein shrimp and cut into bite sized pieces. Place into a clean bowl.
Add Yellow and Red Peppers, Dill, Celery seed, Immersion Blender Mayonnaise salt and pepper. Stir to combine.

Prepare Watermelon bowls. Dress the Watermelon flesh and Zucchini Noodles with Lime Vinaigrette set aside.

Plating:
Place the Zucchini Noodles into each Watermelon bowl.
Add dressed Watermelon flesh. Top with Shrimp salad and garnish with a sprig of Dill.
Serve immediately.