Using a stick blender or a food processor, blend the beans, 3 tablespoons of olive oil, lemon juice, 3 cloves garlic. Season with a little salt and pepper.
Place in a saucepan on a very low heat, and warm through.
Meanwhile use the remaining tablespoon of olive oil and place it over the shrimp and season with a little salt and pepper.
Mix well.
Heat a large nonstick pan on high heat.
Cook the shrimp for about 45 seconds to one minute each side, add the paprika and a tablespoon of olive oil with a dash of lemon. Toss and take off the heat.
Serve over the beans with a drizzle of olive oil or truffle oil and the chopped chives.