Ingredients

• • 1 tablespoon olive oil
• • Grated zest of 1 lemon
• • Juice of 1/2 lemon
• • 1/2 teaspoon kosher salt
• • 1/4 teaspoon freshly ground black pepper
• • 1/8 teaspoon cayenne pepper
• • 1 pound large shrimp (26 to 30 count), peeled and deveined
• • 5 or 6 skewers, soaked in water if wood or bamboo
• • 1 French baguette or biscuits
• • Olive oil
• • 2 cups arugula leaves, washed and dried
• • Kosher salt and freshly ground black pepper
• • Parmesan cheese wedge

Dressing Ingredients
• • 6 tablespoons olive oil
• • 3 tablespoons rice vinegar
• • 1 tablespoon lemon juice, or more to taste
• • Grated zest of 1 lemon
• • 3 green onions, minced (white and green parts)
• • 1 clove garlic, minced
• • 1/2 teaspoon dry mustard
• • Kosher salt

Instructions 

1. Combine the olive oil, lemon zest and juice, salt, pepper, and cayenne in a resealable plastic bag. Add the shrimp and marinate 20 minutes.
2. Drain the shrimp and put 5 or 6 shrimp on each skewer. Refrigerate until you're ready to cook them.
3. Heat a grill or grill pan. Cut the baguette into 13 to 15 (1/2-inch) slices and brush olive oil on both sides. Grill the bread until toasted. Arrange on a platter.
4. Toss the arugula in a bowl with 2 to 3 tablespoons of the dressing (see below for instructions); do not soak the greens. Taste and season with salt and pepper.
5. Grill the shrimp skewers 1 minute or less per side, just until pink and opaque. Remove the shrimp from the skewers.
6. Place a few arugula leaves on each bread slice and top with 2 shrimp. Use a vegetable peeler to shave a few thin strips of Parmesan on top.

Dressing Instructions 

1. Combine all the ingredients in a jar. Cap tightly and shake to blend. Adjust to your taste for tartness with lemon juice and salt. Shake again well before using.