Spray a small skillet generously with non-stick cooking spray and set it over medium heat, allowing it to get hot.
If your shrimp are frozen, run them under some cold water in a colander. If not, then season them with garlic powder, salt and pepper.
Place them in the hot pan and cook about 2-3 minutes, turning once. Set aside and allow them to cool.
Place salad greens in a mixing bowl with watermelon, goat cheese and pepitas. Add half of your dressing and toss salad with tongs.
Distribute evenly between two plates. Top with shrimp and serve.
In a bowl, whisk together vinegar, oil, watermelon juice, garlic and pepper. Refrigerate at least one hour before straining through a sieve into a bowl or dressing bottle.