Chipotle Shrimp and Arugula Salad

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Salad:

1/4 cup extra-virgin olive oil

1 tablespoon white balsamic vinegar

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 cups (about 3 ounces) baby arugula or 1 small head butter lettuce, coarsely torn

6 large radishes, very thinly sliced

1/4 cup roasted salted pumpkin seeds

Shrimp:

1 teaspoon arrowroot

1 tablespoons apple cider vinegar

1/4 cup apricot jam

1 canned chipotle chile in adobo sauce, chopped

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 pound medium-large shrimp, shelled and deveined