Directions

1. In a saucepan, cook the first four ingredients in 50 ml (1/4 cup) of oil over medium heat for 5 minutes, or until al dente.
2. Add the tomatoes and wine and reduce 5 minutes. Add the beans, season with salt and pepper, and continue cooking 10 minutes. Set aside and keep warm.
3. Cut the prosciutto into strips 1 cm (1/2 in) wide. Wrap the strips around the shrimp to cover.
4. In a non-stick skillet, heat the remaining oil over high heat and sear the shrimp for 1 minute on each side, until golden and opaque.
5. Arrange some of the bean mixture in the middle of each plate, place the shrimp on top and serve.