Heat the oven to 425°F.

• Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.

On a sheet pan, toss the shrimp with the garlic and 1 to 2 teaspoons oil; season lightly with salt and pepper. Spread in an even layer and roast, turning once halfway through the cook time, until the shrimp are firm and cooked through, 6 to 8 minutes for regular shrimp, 8 to 10 minutes for jumbo shrimp.
While the shrimp roast, prepare the collard greens and white beans.

• Peel and coarsely chop the yellow onion.
• Strip the collard green leaves from the stems; coarsely chop the leaves.
• Rinse the white beans.
• Juice the lemon; the juice will be divided between the collard greens and the paprika-lemon drizzle.

In a medium frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the collard greens and ¾ cup water and cook, stirring occasionally, until the greens are tender and the liquid has reduced, 8 to 10 minutes. Stir in the white beans and cook until warmed through, 1 to 2 minutes.
Remove from the heat and stir in the shrimp and 1 tablespoon lemon juice. Season to taste with salt and pepper.
While the collard greens cook, prepare the paprika-lemon drizzle.

In a small bowl, stir together the paprika, 1 tablespoon lemon juice, 1 tablespoon olive oil, and as much Aleppo chile as you like. Season to taste with salt.

Transfer the collard greens and shrimp to individual bowls. Top with as much paprika-lemon drizzle as you like and serve.