Prepare a hot gas or charcoal grill fire.
In a medium bowl, toss the shrimp with 2 Tbs. of the lemon juice and the
paprika; marinate at room temperature for 5 minutes. Thread the shrimp onto
metal skewers or bamboo skewers that have been soaked in water for at least
30 minutes. Season the shrimp on both sides with seasoned pepper.
In a small bowl, whisk together the remaining 1/4 cup lemon juice with
olive oil, honey or agave nectar, and a pinch of both salt and seasoned
Clean and oil the grill grates. Grill the shrimp, flipping once, until
firm and opaque throughout, 4 to 6 minutes total.
Gently toss the lettuce with 3 Tbs. of the dressing and divide among
four plates. In the same bowl, gently toss the watermelon, tomatoes,
feta, basil, 2 Tbs. of the dressing, and seasoned pepper. Spoon the
watermelon mixture over the lettuce, dividing evenly. Top with the shrimp
skewers and drizzle with the remaining dressing. Serve.