Shrimp Tuscany

I really like using fresh rosemary with chicken.
in this reipe I decided to try it with shrimp.
The results are just amazing,the flavors great.

Ingredients:
3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper to taste
2 tablespoons rosemary, chopped
olive oil, for drizzling

Directions:
Drain the beans over a bowl and reserve the liquid.
Put the white beans in a large skillet with
just enough of their liquid to moisten them.
Add 2 tablespoons of the olive oil
and bring the beans to a low simmer.
Keep them warm while you prepare the shrimp.
Heat 1/4 cup oil in a large skillet over high heat.
Add the shrimp, season with salt and cook 1 minute,
Remove the shrimp with tongs to a bowl.
Add the garlic to the pan and saute
until the garlic browns.
Add the chili flakes and cook for 1 minute.
Add the tomato and basil and stir briefly,
then add the lemon juice.
Season with salt and pepper.
Cook for about 1 minute,
and then stir in the shrimp.
Toss well and cook briefly to reheat the shrimp.
Remove the shrimp mixture to a plate
and sprinkle with rosemary.
Spoon the white beans on a platter
or individual plates.
Drizzle them with the best olive oil you have,
and then top with the shrimp. Serve warm.