2 pounds raw shrimp, peeled and deveined
1 small or 1/2 large preserved lemon
1/4 cup fresh lemon juice
1 tablespoon honey
1/4 cup extra-virgin olive oil
8 cups loosely packed baby arugula
1/2 cup loosely packed fresh parsley, roughly chopped
Bring a large pot of salted water to a boil. Prepare a large ice bath. Boil the shrimp until pink and cooked through, about 2 minutes. Drain and move the shrimp to the ice bath to chill. Once chilled, drain the shrimp and pull out any remaining ice cubes.
Discard the flesh of the preserved lemon and rinse the peel thoroughly. Roughly chop the preserved lemon peel — you should have about 1/4 cup. In a blender or food processor, process the preserved lemon, lemon juice, and honey until mostly smooth. Add the olive oil and blend until smooth.
Toss together the arugula, parsley, and chilled shrimp. Toss with the preserved lemon dressing just before serving.