Ingredients

• 2 whole-wheat pitas (8 inches each), both cut into 8 triangles
• 2 tablespoons extra-virgin olive oil
• 12 ounces 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 teaspoon freshly ground black pepper
• 1 large cucumber, peeled and chopped
• 2 ounces crumbled feta
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint
• 2 limes, cut into wedges

Instructions

1. Heat oven to 450°F. On a baking sheet, toast pita triangles, turning once, until crisp and brown, 3 to 5 minutes each side. In a large skillet, heat oil over high heat. Cook shrimp and shallots, stirring, until shrimp is pink and shallots are crisp, 2 to 4 minutes; transfer to a bowl. In same skillet, cook watermelon and 1/4 cup water over high heat, stirring, until liquid becomes syrupy, about 3 minutes. Remove skillet from heat; add shrimp mixture, salt and pepper; stir. Divide shrimp-watermelon mixture (warm or chilled) among 4 plates; add cucumber and feta. Sprinkle with dill and mint. Serve with 4 pita pieces each and lime wedges.