Put the beans,
chicken broth, garlic, sage, Rosemary, celery, salt and pepper and a sauce pan
and cook for two minutes. Drain it well, then remove the garlic and
celery. Toss well and add a tablespoon of olive oil.
Place one tablespoon of olive oil and one tablespoon of butter in a large frying pan, heat the oil and butter until they shimmer over a high heat. Add the shrimp and cook until one side is pink. Flip them over and continue cooking until the inside of the shrimp is opaque.
Put a large spoon of the beans on each plate and make it into a line of beans. Surround the line of beans with the shrimp and spoon some of the pan drippings on top of the shrimp. Drizzle some of the chopped tomato around each plate for color and taste. Serve with lemon wedges.