Wrapping shrimp in prosciutto, like I did in this dish, is one of the first recipes my mom taught me.
In a medium bowl, season the shrimp with salt and pepper. Drizzle with oil. Mix in half the garlic. Let marinate for 8 to 10 minutes.
Working with 1 shrimp at a time, place 1 sage leaf lengthwise along the back of the shrimp. Wrap 1 slice of prosciutto around the shrimp, overlapping the prosciutto as you go.
In a large skillet, heat about 1/2 tbsp. oil, a half turn of the pan, over medium-high. Add the shrimp. Cook until the shrimp are just opaque in the centers and the prosciutto slices are crisp, 2 to 3 minutes per side. Transfer to a platter.
In the skillet, heat the remaining 2 1/2 tbsp. oil, about two and a half turns of the pan, over medium-high. Add the pancetta. Cook, stirring occasionally, until the fat begins to render, about 2 minutes. Add the onion and the remaining garlic. Cook, stirring often, until softened, 3 to 4 minutes. Add the beans and stir until heated through, about 2 minutes. Add the escarole and nutmeg; season. Cook, tossing often, until the escarole is just wilted, 2 to 4 minutes. Add the vinegar and lemon juice. Arrange the salad in shallow bowls. Top with the shrimp.