In a skillet, heat 1 tablespoon of olive oil over medium heat. Season the shrimp with salt, pepper, dried oregano, and dried basil. Cook for about 2-3 minutes on each side, until they are pink and opaque. Remove from heat and set aside.
In a large mixing bowl, combine the arugula, shredded cabbage, and chopped cauliflower.
In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper to taste. Pour the dressing over the salad and toss well to coat all the vegetables.
Top the salad with the cooked shrimp and sprinkle with fresh parsley and sesame seeds.
Divide the salad into serving bowls and enjoy immediately!
