Shrimp And White Bean Salad With Harissa Dressing

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3 cups arugula

2 cans (15 oz. each) cannellini beans, rinsed and drained

1 celery stalk, sliced thinly diagonally

1/3 cup flat-leaf parsley leaves

1 pound large peeled cooked shrimp (26 to 30 per lb.)

3 to 4 tbsp. harissa*

1/4 cup lemon juice

1/3 cup extra-virgin olive oil

1 large garlic clove, minced

1/2 teaspoon kosher salt

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