To make the shrimp: Heat the oil in a heavy medium skillet over medium heat. Add the pepperoncini and garlic and cook until fragrant, about 2 minutes. Season, to taste, with salt and pepper. Set aside.
Toss the shrimp in a medium bowl with 2 teaspoons of the pepperoncini oil. Sprinkle with salt and pepper. Prepare a charcoal or gas grill for high heat or preheat the grill pan
over a high flame. Grill the shrimp until just cooked through, about 2 minutes per side. Toss the shrimp with the remaining pepperoncini
oil to coat.
Meanwhile, to make the salad: Whisk
the extra-virgin olive oil
and lemon juice
in a medium bowl to blend
. Season the dressing
, to taste, with salt and pepper.
Top the arugula
with mushrooms in a large bowl. Season the salad, to taste, with salt and pepper. Surround with the warm grilled shrimp and shaved Parmesan
. Add dressing and toss before service. Serve immediately. Mound the salad in the center of large plates.