Thaw the shrimp well under cold water inside the bag. Once thawed, rinse and pat dry with paper towel.
In a mixing bowl, thoroughly combine lime juice, olive oil, balsamic vinegar and hot sauce.
Add cooked shrimp, sliced onions and 2 Tbsp mint. Toss well.
Add watermelon cubes and mix it gently.
Arrange the arugula leaves on the serving plates; top with shrimp.
Sprinkle with crumbled feta cheese and remaining mint.
Serve as a refreshing appetizer. Enjoy it.
Prep Time: 20 min