Spicy Shrimp Salad with Arugula & Mint

Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil; stir to blend.

Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.

Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over high heat. Do not add oil! Get the pan hot and smoking.

When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly. Cook evenly for 3 to 4 minutes

The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Placegreens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.