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Watermelon with Shrimp and Crisp Shallots

An amazing combination of fresh, seasonal ingredients. The wasabi drizzle made with Hellmann's Mayonnaise gives this salad a spicy kick.

Watermelon with Shrimp and Crisp Shallots

Prepare the Shrimp

Shrimp Cooked 26-30 2.0 lbs
Hellmann's® Sesame Thai Vinaigrette 4 x 1 gal 8.0 oz
Hellmann's® Sesame Thai Vinaigrette 4 x 1 gal
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Prepare Wasabi Aioli

Hellmann's® Real Mayonnaise 4 x 1 gal 6.0 oz
Hellmann's® Real Mayonnaise 4 x 1 gal
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Wasabi Paste 1.0 Tbsp

To Serve

Watermelon seedless 3.0 lbs
Mixed greens 10.0 cups
Shrimp, prepared
Wasabi Aioli, prepared
Cherry tomato, red, halved 5.0 cups
Green onions, julienned 1.0 bunch
Cilantro leaves, fresh, for garnish 1.0 bunch
Shallots, fried 0.5 cup
Lemon wedges for garnish
Hellmann's® Sesame Thai Vinaigrette 4 x 1 gal 10.0 oz
Hellmann's® Sesame Thai Vinaigrette 4 x 1 gal
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Prepare the Shrimp
- Marinate shrimp with the Hellmann's Sesame Thai Vinaigrette.
Prepare Wasabi Aioli
- Blend Hellmann's® Real Mayonnaise and wasabi paste, place in squeeze bottle.
To Serve
- Cut the watermelon into small triangles.
- Place one cup of mixed greens on each plate, top with a few slices of watermelon on each plate. Top with 3 oz of shrimp.
- Drizzle with additional Hellmann's Sesame Thai Vinaigrette, drizzle with prepared Wasabi Aioli, garnish with cherry tomatoes, green onions, cilantro, crisp shallots and a lemon wedge.