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Shrimp And White Bean Salad Over Watercress

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Ingredients

2 1/2 pounds large shrimp, peeled and deveined

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

cooking spray

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

1/4 cup avocado oil (such as Elysian Isle)

2 tablespoons fresh lemon juice

6 cups trimmed watercress (about 3 bunches)

3 tablespoons chopped fresh chives

lemon wedges (optional)

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