California Shrimp Salad - California Ripe Olives

Ingredients

• 3 tablespoons olive oil
• 1 pound rock shrimp
• 2 teaspoons garlic, minced
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 2 1/2 (10 oz.) cups asparagus, cut diagonally into 1 1/2-inch pieces and blanched
• 1 (15 oz.) can white beans, rinsed and drained
• 1 cup California Black Ripe Olives, halved
• 1/3 cup lemon juice
• 3 tablespoons basil, chopped
• 1 teaspoon lemon zest, chopped