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Make the poaching liquid by adding 2 dried bay leaves, a handful of parsley sprigs, and the juice of 2 lemons to hot water.
Gently poach the shrimp in the flavored poaching liquid until just cooked through.
Remove the shrimp and let cool.
Make the pickling liquid by combining ½ cup extra virgin olive oil, ¼ cup vegetable oil, ¼ cup capers, a pinch of kosher salt, 4 minced garlic cloves, 2 tsp celery seeds, 1 tbsp mustard seeds, a pinch of red pepper flakes, ¼ cup apple cider vinegar, and the juice of 2 lemons. Whisk to emulsify.
Add the poached shrimp to the pickling liquid and let marinate for at least 4 hours or overnight.
In a bowl, combine thinly sliced red onion, honey, water, and red wine vinegar. Let sit.
Add sliced cucumber, fresh parsley, whole grain mustard, and olive oil to the bowl. Stir to combine.
Add thinly sliced celery, fresh mint, and 4 cups of cooked butterbeans. Stir to combine.
Remove the shrimp from the pickling liquid using a slotted spoon and add to the salad. Season with freshly cracked black pepper and a pinch of salt.
Let the salad sit in the refrigerator for 30 minutes to marinate.
Serve the salad with cooked rice and optional crispy bacon.