Preparation

Position a rack in the center of the oven and heat to 375°F. On a large rimmed baking sheet, toss the lemons with 1 Tbs. oil and 1/4 tsp. salt. Spread in a single layer and roast until very tender, 15 to 20 minutes. Remove from the oven and let cool. Finely chop the lemons and set aside.

Put the garlic and 1 Tbs. oil in a large skillet and cook over medium heat, stirring occasionally, until aromatic, about 30 seconds. Add the beans and 1/2 tsp. salt. Cook, tossing occasionally, until heated through. Transfer to a large bowl. Add the olives, basil, and cilantro, and toss gently.

Wipe out the skillet (no need to wash it), and heat the remaining 1 Tbs. of the oil over high heat. Cook the shrimp in batches, seasoning with a little salt and pepper and flipping once, until just cooked through, about 2 minutes. Transfer to the bowl with the beans. Return the pan to medium-high heat, add the wine, and cook, scraping up any browned bits, until the pan is almost dry. Add the lemons and 1/4 cup water, and cook until reduced by half. Drizzle the pan sauce and any bits of lemon over the shrimp and beans, and toss to combine. Season to taste with salt and pepper. Serve warm, topped with more herbs and a drizzle of olive oil, if you like.