Roasted Lemons with White Beans, Olives, Herbs, and Shrimp

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

2 small lemons, thinly sliced and seeds removed; plus charred lemon halves for serving, if you like

3 Tbs. extra-virgin olive oil; more as needed

Kosher salt

2 medium cloves garlic, finely chopped

2 15-oz. cans navy beans, drained and rinsed (or about 3 cups cooked navy beans)

¼ cup pitted mild green olives, such as castelvetrano, coarsely chopped

3 Tbs. finely chopped fresh basil; more for garnish, if you like

2 Tbs. finely chopped fresh cilantro; more for garnish, if you like

1 lb. extra-colossal shrimp (less than 10 per lb.), peeled and cut in half lengthwise

¼ cup dry white wine

Directions at finecooking.com

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