Shrimp Salad With Watercress, Cannellini Beans And Mint

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1 pound large shrimp, shelled and deveined

5 1/2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1/4 cup packed fresh mint leaves

2 tablespoons warm water

One 15-ounce can cannellini beans, drained and rinsed

1 tablespoon fresh lemon juice

1 bunch watercress (5 ounces), tough stems discarded

Lemon wedges, for serving

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