Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with chili powder, smoked paprika, salt, black pepper, and 15 ml of olive oil until evenly coated.

In a large mixing bowl, combine the cubed watermelon, sliced cucumber, sliced red onion, minced jalapeno, and crumbled feta cheese. Gently toss to distribute the ingredients.

In a small bowl, whisk together the remaining 15 ml of olive oil, fresh lime juice, and a pinch of salt to create a simple vinaigrette. Drizzle this mixture over the watermelon salad and gently toss. Fold in the fresh mint leaves.

Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2 to 3 minutes per side, or until they turn pink and are opaque throughout. Remove from heat immediately.

Divide the chilled watermelon salad onto serving plates. Top each portion with the warm chili-lime seared shrimp. Garnish with additional fresh mint leaves if desired, and serve immediately.