Arugula Shrimp Salad recipe

1 lb. medium shrimp, raw
1 Tb. extra virgin olive oil
1 garlic clove
1/4 ts. hot pepper flakes (optional)
3 Tb. fresh coriander OR parsley, minced
4 c. arugula
1 c. croutons
1/4 c. onion, sweet and thinly sliced

Vinaigrette
2 oranges
1/4 c. extra virgin olive oil
2 Tb. sherry vinigar
1/4 ts. each of salt and pepper

Vinaigrette: Grate enough orange rind to make 1 teaspoon; set aside.
Working over large bowl, cut off rind and outer membrane of oranges.
Cut between membrane and pulp to release fruit into bowl.
Squeeze to release juice.
Transfer 2 tablespoons of juice to small bowl.
Whisk in orange rind, oil vinegar, salt and pepper.
Set vinaigrette aside.
Peel and devein shrimp.
In large frying pan over medium heat, saute shrimp, garlic and hot pepper flakes until shrimp is pink, about 5 minutes.
Add 2 tablespoons of vinaigrette; cook stirring, until no liquid remains, about 3 minutes.
Stir in coriander OR parsley.
Add arugula, croutons, onions and remaining vinaigrette; toss to coat.
Divide among four plates and top with shrimp.