Wash and rinse sugar snap peas. Blanch them in salted water for 1 minute. Pour the peas in a strainer, let them cool and drain. Wash orange and grate the peel. Squeeze the juice and mix it with a pinch of salt, chili powder, and walnut oil. Stir in orange zest, cranberries, and crab meat and let it marinate for 30 minutes. Cut papayas lengthwise in half, remove seeds, and peel the halves. Cut papaya into pieces. Rinse and sort arugula. Mix papayas and snap peas with marinated shrimp mixture and serve it with the arugula.
