11 ounces canned cannellini beans, drained and rinsed
7 ounces peeled, cooked shrimp
4–6 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
salt and freshly ground white pepper
Bring a pan of salted water to a boil, add the zucchini, and blanch for 5 minutes, then drain and cut into very thin slices.
Put the slices into a salad bowl with the beans and shrimp. Drizzle generously with the olive oil, season with salt and pepper, and toss gently.
Whisk together the lemon juice and vinegar in a bowl and sprinkle over the salad. Toss well and serve.