Step 1Bring the water, salt, red pepper flakes and pepper to a boil in a small saucepan. Cook 10 minutes. Add the shrimp, reduce the heat to low and cook until the shrimp are bright pink and heated through, about 5 minutes. Drain the shrimp, rinse with cold water and peel.
Step 2Toss together the arugula and zest. Divide evenly among 6 wide soup or pasta bowls. Arrange 3 shrimp atop each arugula bunch and take the bowls to the table.
Step 3Gently ladle the boiling consomme into each bowl, pouring from the edge rather than over top.