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
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