Peel shrimps, cut intestinal vein. Rinse arugula, then shake. For the sauce clear shallots and finely chop it. Wash the chili, cut seeds and partitions, cut into thin rings. Pass the shallot in oil, add the currants, chili, sugar, salt and 3 tablespoons of water, cook for 5 minutes. Wipe sauce through a colander, add the dissolved starch in cold water, bring to a boil, season with liqueur, honey and salt. Fry shrimps on both sides in vegetable oil for 3-4 minutes. Share on arugula, pour the sauce on top.