Grilled Shrimp With Fennel And Lemon

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8 large shrimp, shelled and deveined

3 tablespoons extra-virgin olive oil

1 large fennel bulb—halved lengthwise, cored and thinly sliced crosswise

1 tablespoon finely chopped unsalted pistachios

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon zest

1/2 teaspoon fennel seeds

Salt and freshly ground pepper

Pinch of sugar

2 teaspoons finely chopped shallot

2 tablespoons finely chopped peeled tomato

2 tablespoons finely chopped watermelon

1/2 tablespoon finely chopped basil, preferably purple

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