Pan-Sautéed Lemon-Garlic Shrimp Salad

Toss the shrimp, lemon juice, olive oil, and garlic in a small bowl. Heat a large nonstick skillet over medium-high. Add the shrimp mixture, and cook until opaque, 3 to 4 minutes, stirring occasionally. Toss the arugula and spinach in a medium bowl. Top with the corn and tomatoes and shrimp. Drizzle with the dressing.