Shrimp And White Bean Salad

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1 cup dried or 1 1/2 cans (15.5 oz can) cannellini beans

2 cloves garlic, peeled

1 carrot, peeled and cut in half

1 bay leaf

2 teaspoons salt

1 pound small or medium shrimp (fresh or frozen), peeled and deveined

3 tablespoons olive oil

1 cup diced celery

1 small red onion, diced (about 1/2 cup)

2 tablespoons capers, drained

2 tablespoons parsley, finely chopped

1 tablespoon finely sliced chives

1 head romaine lettuce, shredded (about 5 cups)

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