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Shrimp and Watermelon Skillet
- 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
Directions:View on Epicurious
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