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1 celery root (or celeriac), about 1 lb
1 (19-oz) can cannellini beans (rinsed and drained)
3 oz baby arugula leaves (3 cups packed)
2 tablespoons white truffle (or regular) balsamic glaze
4 tablespoons extra-virgin olive oil, divided
1 tablespoon lemon juice
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 1/2 tablespoons minced garlic
1 1/2 lb large peeled/deveined shrimp (thawed)
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