shrimp and watermelon skillet

Ingredients shrimp and watermelon skillet

2 slice whole-wheat pitas
2 tbsp extra-virgin olive oil
12 oz medium shrimp shelled and devined
1/2 cup sliced shallots
4 cup cubed (1 inch) seedless watermelon
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 large cucumber peeled and chopped
2 oz crumbled feta
2 tbsp chopped fresh dill
2 tbsp chopped fresh mint
2 limes cut into wedges

how to make shrimp and watermelon skillet

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.