Soak the beans in a covered medium bowl of cold water for 6-8 hours (change the water once or twice during).
Drain the beans and put them into a stockpot with the chicken broth, onion, and carrots and bring to a boil over high heat.
Reduce heat, cover and let simmer while stirring occasionally (for about an hour, until tender, be careful not to overcook).
Drain the beans and place them in a large bowl, discard the onion and carrots. In a small bowl mix ¼ cup of the olive oil, garlic, rosemary, wine, 1 tablespoon of vinegar, and some salt and pepper. Add the shrimp, cover and refrigerate for about an hour, stirring occasionally. After the shrimp has marinated for about an hour, put them on the grill until they are golden brown (5-7 minutes, flip once). If no grill is available, a broiler will work. Add the cooked shrimp to the beans, add argugula, and sprinkle with lemon juice. Mix together the remaining olive oil and vinegar in a small bowl and pour over the salad and toss.