Shrimp-Watermelon Napoleons
1 - seedless watermelon
1/4 cup - mayonnaise
1/4 cup - seafood sauce
2 Lb - cooked peeled shrimp (I think that mine were ~20 to a pound)
cracked pepper
Tabasco
extra virgin olive oil
Combine the cooked shrimp, mayonnaise, and seafood sauce and gently stir
to mix well. Season with Tabasco to taste. Halve your watermelon and
remove the rind. Using a circle mold (I used a soup can with both ends cut
out) push it through the watermelon to produce a cylinder of watermelon.
Cut the watermelon to yield 1/4 inch thick slices (circles). To build,
place a piece of watermelon on the plate and top with a layer of shrimp -
at 20 to a pound you'll probably get four shrimp onto the watermelon. Top
with another piece of watermelon, another layer of shrimp, and a final
piece of watermelon. Garnish with a single shrimp, drizzle with a bit of
the sauce or some good extra virgin olive oil, and a shot of cracked
pepper. Serve immediately as a salad course.
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