Butterfly shrimp by cutting down the center from head to tail, almost but not quite through to the other side. Combine shrimp with garlic, butter, white wine, lemon juice, salt and pepper. Allow to sit for 15 minutes.
Place under preheated broiler and cook for 5 minutes, stirring frequently or until shrimp is pink and beginning to brown.
Place a portion of Rosemaried Beans and Tomatoes in the center of warm serving plates. Place six shrimp on top and garnish with Cilantro Gremolata. Serve immediately. Serves 6.
Combine beans, tomatoes and rosemary. Push garlic from the skins and stir into beans. Gently stir in remaining ingredients an set aside to marinate at room temperature for at least 3 hours. Serve at room temperature.