Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; cook 4 minutes or until done, stirring occasionally. Stir in barbecue sauce; cook 30 seconds. Sprinkle shrimp mixture evenly with salt.
Brush bread slices evenly with 1 1/2 tablespoons oil. Broil 1 minute on each side or until toasted. Rub toast slices with cut sides of garlic.
Toss arugula with remaining 1 1/2 teaspoons oil. Top toast slices evenly with arugula and shrimp. Sprinkle evenly with pepper.
I only changed a couple of things. I minced the garlic and heated it in the olive oil slightly before brushing it on the bread (I just toasted the slices in my toaster). I also slightly wilted the arugula in the shrimp prior to spooning on the toast. I'd almost consider this more of an appetizer than an open-faced sandwich. Very tasty and I'll make this again.
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