Shrimp And Watermelon Skillet

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Self Magazine


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2 whole-wheat pitas (8 inches each), both cut into 8 triangles

2 tablespoons extra-virgin olive oil

12 oz medium shrimp, shelled and deveined

1/2 cup sliced shallots

4 cups cubed (1 inch) seedless watermelon

1/4 teaspoon salt (preferably kosher)

1/4 tablespoon freshly ground black pepper

1 large cucumber, peeled and chopped

2 oz crumbled feta

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh mint

2 limes, cut into wedges

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