2 lbs. shrimp
2 bunches of arugula salad
extra virgin olive oil
juice of three lemons
7 oz. Parmigiano Reggiano in shards
Cook the shrimp in boiling salted water until their shells turn pink and the flesh opaque. Drain in a colander and run under cold water. Peel the shrimp and set aside.
Wash the arugula and dry in a salad spinner. Arrange the arugula on each plate. Arrange the shrimp on top and season with the lemon, olive oil, salt and pepper to taste. Place the Parmigiano Reggiano shards on top, and serve.