Shrimp, White Bean and Dill Salad

1 can (about 14 ounces) white beans1 pound medium to large raw headless shrimp1 large tomato (about 3 1/2 ounces)2 1/2 ounces arugula1 lemon, for 3 tablespoons fresh juice1 large garlic clove1-2 teaspoons coarsely ground cumin seeds (depending on freshness)2 1/2 large mild red chili3 tablespoons coarsely chopped dill, leaves only5 tablespoons extra virgin olive oilRinse and drain the beans well. Set aside.Rinse and drain the shrimp well. Peel them, reserving or freezing the shells for another time, and place the shrimp on paper towels to absorb any remaining water. Set aside.Cut the tomato into chunks and place in a large salad bowl. Coarsely chop the arugula and add to the tomatoes.Gently heat a large skillet. Coarsely grind the cumin in a mortar and pestle or spice grinder. Juice the lemon. Finely chop the garlic, chili and dill. Set aside.Turn up the heat under the skillet to high and add 2 tablespoons of the oil to the hot pan. Add enough shrimp to cover the bottom of the pan and cook them for 1 minute. (Cook in batches if there are too many shrimp to fit in the pan, as they should be cooked quickly and fiercely to retain their juices and prevent them from drying out.)Quickly turn over the shrimp, cook for 1 minute then push a little to the side so you can fit the cumin, garlic, and chili into the pan. Add 1 more tablespoon of oil on top of the spices so they get a chance to quickly fry in oil, and not burn on the bottom of the pan. Cook briefly until the garlic starts to lightly brown, add the white beans and quickly add the lemon juice and dill. Remove from the heat, season with salt and pepper, and mix briefly.Pour over the tomatoes and arugula in the bowl, add 2 more tablespoons of extra virgin olive oil to the salad and serve warm or marinated at room temperature. If you wish to prepare in advance, you might want to add the arugula when the shrimp are cool.Serves eight as an appetizer; four as a main dish salad.Nutrition values per serving: 180 calories, 10 g fat (1.4 g saturated), 8 g carbohydrates, 2 g fiber, 14 g protein, 8 mg cholesterol, 144 mg sodium."Stylish Mediterranean in Minutes" by Sophie Braimridge (2007 Kyle Books, $19.95)