Active Time

　　10 min

　　Total Time

　　10 min

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Toss shrimp with garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

　　

Step 2

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.

　　

Step 3

Add shrimp with any juices and toss.