For the shrimp:

1. Place the garlic in its skin in a small, dry, cast iron frying pan. Let the skin slightly char and then remove from the heat. Let the garlic cool down and then pinch it from its skin and chop.
2. Place all of the ingredients for the rub in a small bowl and form a paste.
3. Rub the shrimp with the Cajun rub and place in a covered bowl and let them sit in the refrigerator for at least 30 minutes.
4. When ready to grill, remove from the refrigerator and heat a large cast iron frying pan with 2 tbs. of olive oil.
5. Place the shrimp in the heated pan and grill for 2 - 3 minutes on each side.
6. For the Cajun Salad Greens:
7. Again, place the garlic in its skin in a small dry cast iron frying pan and let the skin slightly char. Remove from the heat and let the garlic cool, then pinch from its skin and chop.
8. Combine all of the ingredients for the rub in a small bowl and mix to form a paste.
9. Yes, these are the same ingredients as the rub for the shrimp.
10. Toss the rub with the arugula.
11. To Build the Shrimp Cocktails:
12. Place the salad greens mixed with the Cajun dressing in the center of the serving glass.
13. Place the grilled shrimp around the edge of the glass with the lemon wedges.
14. Serve with Hunt’s Best Ever Ketchup 38 oz. for dipping.