Preheat broiler on high and position rack close to heat.

Place ovenproof skillet over low heat on the stove.

Combine shrimp, minced garlic, salt, cayenne, paprika, half of the olive oil, and 2 teaspoons of lemon juice in a bowl. Mix well.

Turn heat under the skillet to high.

When skillet is smoking hot, add shrimp.

Shake the pan to distribute the shrimp, then immediately place under the broiler.

Mince about one-third of the fresh mint leaves.

Tear remaining mint leaves and toss with arugula and/or other greens.

In a separate bowl, whisk together the remaining olive oil and lemon juice.

Broil shrimp until opaque, about 3-4 minutes.

Transfer shrimp to a plate using a slotted spoon.

Add shrimp juices from the plate to the olive oil-lemon juice mixture and stir.

Dress the greens with the olive oil-lemon juice mixture and toss.

Arrange the dressed greens on a platter.

Place the broiled shrimp on top of or around the greens.

Garnish with the minced mint.