For Shrimp

1. Pat shrimp dry, then toss in a bowl with cinnamon, paprika, salt, and pepper.
2. In a large skillet, heat Olio Taibi Biancolilla Extra Virgin Olive Oil over medium high heat.
3. Add shallots and sauté for a couple minutes until soft. Add garlic and sauté for 30 seconds.
4. Raise heat to high, and then add shrimp, tossing in pan to cook until opaque, about 2-3 minutes.
5. Using a slotted spoon, remove shrimp from pan to a clean bowl and let cool for a few minutes before putting shrimp in the refrigerator to chill.

For Salad

1. In a small cup whisk together vinegar, Olio Taibi Biancolilla Extra Virgin Olive Oil, salt and pepper.
2. On a large platter spread out the beans, cover evenly with arugula, and sprinkle on endive.
3. Remove shrimp from the refrigerator, and arrange on top of salad.
4. Drizzle dressing all over the salad on the platter.
5. Sprinkle on minced chives and garnish with optional chive blossoms.