1 Rinse shrimp and pat dry. Halve chile peppers lengthwise, remove seeds and rinse. Peel and chop onion and garlic. Rinse tomatoes, cut into quarters, remove seeds and chop finely.
2 Heat oil in a skillet. Season shrimp lightly with salt and fry with the chile peppers in hot oil over high heat, about 1 minute.
3 Take shrimp from the skillet. Add onion, garlic and tomatoes to the frying fat and fry for 2 minutes. Add white wine or lemon water.
4 Add shrimp back to the skillet. Cook for 2 minutes with salt and pepper. Rinse arugula and spin dry. Drain capers. Mix arugula and capers together and serve with the shrimp.