Shrimp-And-Cannellini Bean Salad

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4 cups water

1/3 cup parsley sprigs

2 garlic cloves, peeled

1 onion, quartered

1 bay leaf

1 1/2 pounds medium shrimp, peeled and deveined

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

2 garlic cloves, minced

3/4 cup diced red bell pepper

1/2 cup diced peeled avocado

1/2 cup minced fresh cilantro

1/4 cup fresh lime juice

2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained

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