Instructions
Preheat broiler, placing rack as close to the heat source as possible. Put a large ovenproof skillet on the stove over low heat. Combine shrimp,
garlic, salt, cayenne, paprika, half of the oil, and 2 teaspoons lemon juice. Stir to blend. Turn heat to high. When the skillet begins to smoke, toss shrimp. Shake pan to distribute the evenly, and place
skillet under broiler. Mince 1/3 of the mint. Tear the remaining leaves and toss with arugula. Stir remaining olive oil and lemon juice together in a bowl. When the shrimp are opaque, 3 or 4 minutes, use
a slotted spoon to transfer them to a plate. Add shrimp juices to the lemon juice mixture; stir. Dress greens with the juice mixture and toss. Place greens on a platter and arrange shrimp around them.
Garnish with mint, and serve.
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