COMBINE the olive oil, lime juice, honey, hot sauce, salt and pepper in a large bowl.
ADD the cooked shrimp, red onion and half of the mint to the bowl and TOSS to combine.
ADD the watermelon and TOSS gently to combine.
PLACE spinach and arugula on a serving plate or individual salad plates. TOP the greens with shrimp mixture. Sprinkle with feta and the rest of the mint on top of the salad.
NOTE: This salad tastes good without the shrimp, too.