Prep: 1. Mince garlic, halve tomatoes, juice lemon. Make: 1. Heat oil in a sautè pan then add tomatoes and garlic and cook, stirring often, until they begin to soften, about 2-3 minutes. 2. Stir in shrimp and cook until opaque throughout, about 4 minutes. 3. Add arugula and 1 tablespoon lemon juice; toss to combine. 4. Cook until wilted, another minute or two. Season with salt and pepper.