Pan-Roasted Shrimp With Orange, Arugula, And Tarragon

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2 large seedless oranges

16 jumbo shrimp (about 2 pounds), shelled and deveined

1/4 cup olive oil

2 tablespoons tarragon leaves

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon minced garlic

1/2 cup fresh orange juice

2 tablespoons Champagne or white-wine vinegar

2 bunches arugula, trimmed

1 small red onion, sliced into rings

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