Grilled Shrimp, Arugula and Watermelon Salad

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2 tablespoons fresh lemon juice

1/3 cup plus 1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

8 cups baby arugula (about 8 ounces)

4 cups cubed watermelon

1 cup sliced seedless cucumber

1/2 cup fresh mint leaves, sliced

1/2 cup pitted Kalamata olives

1/4 cup thinly sliced onion

1 pound large shrimp, peeled and deveined, tails removed

Pinch of crushed red pepper flakes