Ingredients
- 1 (14 oz) can cannellini beans, drained
- 1 Tbsp extra-virgin olive oil
- Juice and zest of 1 unwaxed lemon
- 1 tsp honey
- 1⁄2 tsp black pepper
- 1 mild long red chili, seeded and finely chopped
- 1 garlic clove, crushed to a paste with a little sea salt
- 1 red onion, thinly sliced
- 1 stick celery, thinly sliced
- 6 button mushrooms, thinly sliced
- 16 cooked jumbo shrimp, peeled
- 2 handfuls of arugula leaves
