Combine greens, cantaloupe, red pepper and shrimp in large bowl. Toss with mango sauce to coat. Sprinkle with feta cheese then serve immediately. To make sauce warm oil in a saucepan over medium heat. Add mangoes, onion, carrot and habanera chilies. Cook for 10 minutes over medium heat until onions are soft and translucent. Remove mango mix from pan then deglaze pan with vinegar stirring constantly then add ketchup and sugar. Return the mango mix to pan and bring to a slow boil. Reduce heat and simmer 45 minutes. Remove from stove and season with salt and pepper. Transfer to a blender then pulse sauce and strain through medium strainer. If the sauce is too thick, add a little water to thin.