- 2 pounds large peeled shrimp (not cooked)
- 2 garlic cloves, finely chopped
- 5 tablespoons extra-virgin olive oil, divided
- 1 (19-ounces) can white beans such as cannellini, rinsed and drained
- 3 celery ribs, thinly sliced diagonally
- 3 cups packed baby arugula (3 ounces)
- 2 tablespoons fresh lemon juice
- Toss shrimp with garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté shrimp, stirring occasionally, until just cooked through, about 3 minutes. Meanwhile, toss together beans, celery, arugula, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil in a bowl.
- Add shrimp with any juices and toss.