Shrimp Boil With Three-Bean Salad

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1/4 cup extra-virgin olive oil, plus more for drizzling

10 large garlic cloves, unpeeled, plus 3 garlic cloves thinly sliced

2 quarts water

3/4 pound yellow wax beans

2 bay leaves

1 1/2 teaspoons thyme leaves

Finely grated zest and juice of 1 lemon

1/2 teaspoon cayenne pepper

Salt and freshly ground pepper

1 pound large shrimp, shelled

2 tablespoons Creole mustard

2 tablespoons rice vinegar

1 1/2 teaspoons honey

3/4 cup shelled thawed edamame

1 cup canned chickpeas, drained

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