Roasted Rosemary Shrimp With Arugula And White Bean Salad

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2 tablespoons olive oil

1 tablespoon fresh lemon juice

2 teaspoons minced fresh rosemary

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

3 garlic cloves, crushed

1 1/2 pounds jumbo shrimp, peeled and deveined

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1/2 teaspoon minced fresh garlic

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

5 cups arugula leaves

1/2 cup vertically sliced red onion

1 (15-ounce) can cannellini beans, rinsed and drained

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