Preparation

1. In a medium bowl combine the olive oil, lemon zest, lemon juice, paprika, garlic, salt and pepper. Add shrimp and toss well. Allow to marinate while you continue with the recipe or for up to 30 minutes.
2. In a separate bowl mix together shallot, dijon mustard, salt, pepper, lemon juice, and olive oil. Add beans to dressing and toss well.
3. Heat a large skillet over medium-high heat. Add shrimp along with marinade, cook for 3 minutes or until shrimp begin to curl, then turn shrimp to cook an additional minute or 2 or until they are firm and pink. Remove from heat and set aside.
4. Add arugula to bean mixture and toss well. Divide salad mixture among 4 serving plates and top with cooked shrimp.