Heat a large frying pan over medium high heat. Add 1 tablespoon of olive oil and about 1/3 of the greens. Cook, stirring frequently with tongs, until the greens start to wilt, about 30 – 45 seconds. Transfer to a large bowl. Wilt the remaining greens, adding more oil as necessary. Reduce the heat under the pan. Add the shrimp and cook, turning with the tongs, and cook until pink, about 1 minute. Add the beans and wilted greens, cooking until warm. Return to bowl and toss with the lemon dressing. Serve immediately.