1 1/2 pounds cooked, peeled and deveined medium or large shrimp
1 (15-ounce) can cannellini or kidney beans, rinsed and drained
1 red or yellow bell pepper, seeded and thinly sliced
1/2 large red onion, thinly sliced
6 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed basil leaves, shredded