Preheat your grill to high heat and rub the grates with some olive oil.
While the grills heats, combine the raspberries, vinegar, water, honey and garlic in a SMALL food processor (mine is 3 cups) and process until smooth.
With the food processor running, stream in the olive oil until well mixed and the vinaigrette thickens slightly. Season to taste with salt and place into the refrigerator to chill.
Pat the shrimp dry and toss with the olive oil. Then, toss with the Cajun seasoning until evenly coated.
Grill the shrimp until opaque, only about 1 minute per side, flipping once. Transfer to a plate and cover to keep warm.
Mix the spring mix and spinach in a large bowl and add a pinch of salt (sounds weird, but trust me!) Divide between 4 bowls, followed by the watermelon, blueberries and Feta cheese. Then, divide the dressing and toss to evenly coat the greens.
Divide the shrimp between the bowls and DEVOUR.