Place the shrimp in a large shallow dish. Pour ¼ cup extra virgin olive oil and 1 tablespoon fresh lemon juice over the shrimp. Season with a generous pinch each of salt & pepper, and toss to combine. Set in the refrigerator and let marinate for 30 minutes.

While the shrimp marinates, prep the rest of the salad. Add 1 tablespoon of oil to a small nonstick skillet and warm over medium-high heat. Add the pancetta and cook for about 5 minutes, until browned and crispy. Use a slotted spoon to remove the pancetta to a paper towel covered plate and set aside.

Reduce the heat to medium and add the shallot and thyme to the pan. Sauté over medium heat for about 5 minutes, or until softened and just starting to get a golden hue. Turn off the heat.

Place the cannellini beans in a medium bowl. Add the crispy pancetta, sautéed shallots, juice of ½ lemon, parmesan cheese, and a pinch of kosher salt and pepper. Toss gently to combine. Taste & season with more salt and pepper as needed.

Preheat the broiler on high heat. When the shrimp is done marinating, place them on a broiling pan & broil in the oven for 2-3 minutes per side, until bright pink and the flesh has just become opaque. When done, remove from the oven and set aside.

Next, plate each salad. Divide the arugula up into 4 bowls. Top each bowl with ¼th of the bean-shallot-pancetta mixture, and ¼th of the shrimp. Drizzle each bowl with a generous drizzle of high quality extra virgin olive oil, the juice of ½ lemon, and a large sprinkle of flaky Maldon sea salt. Serve right away with a hunk of crusty bread.