Watermelon is a heart-health heavyweight. It has about twice as much ticker-protecting lycopene as tomatoes do.

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

　　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.

Nutrition Per Serving

　　12 grams fat

　　3 grams saturated

　　36 grams carbohydrates

　　4 grams fiber

　　19 grams protein

　　#### Nutritional analysis provided by Self