MARINATE shrimp in 3 cups of the hot sauce (or in 2 Tbsp. of the hot sauce for trial recipe) 10 min.; drain. Grill shrimp on medium-high heat 2 to 3 min. on each side or until shrimp turn pink. Meanwhile, grill tomatoes on medium-high heat 1 min. on each side or until slightly softened. Toss shrimp with remaining 1-1/2 cups hot sauce (or with remaining 1 Tbsp. hot sauce for trial recipe).
FOR each serving: Place 1 cup each frisee and spring lettuce mix on serving plate. Surround lettuce with 2 tomato halves and 5 shrimp. Top with 2 Tbsp. dressing and 1/4 oz. each onions and peppers.