1/2 tsp chili powder
salt, pepper, olive oil
1 red bell pepper
4 green onions, sliced
Fresh cilantro to taste
1 cup grape tomatoes, cut in half
4 cups arugula
Rinse and pat dry the shrimp. Sprinkle with salt, pepper and chili powder. Sear in skillet in olive oil quickly (about 1 or 2 minutes each side) until cooked through. (Overcooked shrimp is tough and so keep an eye on it!) Set aside to cool.
Toss all the vegies in a bowl with some olive oil and lime juice.