Toss together first 5 ingredients in a small bowl; spread peanut mixture in a single layer on a baking sheet.
Bake at 400° for 10 to 12 minutes, stirring once. Cool.
Cook edamame in boiling water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain and set aside.
Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.
Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl. Add hoisin sauce and next 3 ingredients to bowl, and stir until blended. Remove 2 tablespoons citrus dressing and brush evenly on shrimp. Reserve remaining dressing.
Coat cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°). Place shrimp skewers on grate, and grill 2 minutes on each side or just until done. Salt and pepper to taste.
Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions. Top each salad with 4 shrimp. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.
*2 cups uncooked fresh green shelled soybeans may be substituted for frozen. Boil soybeans in lightly salted water to cover 15 to 20 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Proceed with recipe as directed.
Per serving: Calories 494 (34% from fat); Fat 19 g (sat 4g, mono 0.8g, poly 1g); Protein 25.2g; Carb 64g; Fiber 9.4g; Chol 44mg; Iron 4.5mg; Sodium 871mg*; Calc 263mg.