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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']

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.

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