Shrimp and Fresh Fruit Platter

Rinse the chilled shrimp under cold water to remove any excess moisture, then pat dry with paper towels and set aside on a chilled serving plate.

Cut the melon (watermelon or cantaloupe) into cubes or use a melon baller to create uniform spheres, removing seeds as needed.

Peel and slice the kiwi fruit into thin rounds or cut into bite-sized pieces.

Cut the pineapple into spears, cubes, or rings, removing the core and tough outer skin completely.

Rinse and hull the strawberries, then halve or slice them depending on size.

Peel the mandarin oranges by hand and separate the segments, removing any white pith.

Arrange the shrimp in the center or along one section of a large chilled platter, creating a focal point.

Arrange each type of fruit in separate sections around the shrimp, creating an organized, visually appealing display with good color contrast.

Serve immediately while the shrimp and fruits remain chilled, or cover loosely with plastic wrap and refrigerate until ready to serve.