1 lb. shrimp, shelled & deveined
2-3 scallions, cut into thin slices
10 cherry or grape tomatoes, halved lengthwise
2-3 prigs fresh mint, leaves only, torn into bite-sized pieces
2-3 sprigs fresh Italian parsley, leaves only
2 cups baby arugula (or favorite salad green)
juice form 1 lemon
1 lemon, cut into thin wedges
olive oil for drizzling
salt & pepper to taste
Cut each shrimp in half lengthwise. Fill a medium saucepan with water halfway. Bring to a boil. Add a little salt. Drop in the shrimp. Cook until shrimp turn pink and are cooked through, about 3-5 minutes. Drain. Let cool, then chill for about 30 minutes to an hour.
Place chilled shrimp into a medium mixing bowl. Add scallion, tomatoes, herbs and toss. Add lemon juice, drizzle some olive oil, lightly salt, and add some pepper. Toss to combine.
In another bowl toss the arugula with a bit of olive oil (to lightly coat leaves) and season with a little salt. Place the arugula on a serving platter as a bed for the shrimp. Pile shrimp mixture on top. Dress with lemon wedges.