Cook carrot in butter and 1 tablespoon oil in large saucepan 3 minutes. Add beans, red pepper and onion, cooking 1 minute after adding each vegetable. Add half the garlic and the green onion; cook 2 minutes. Add wine.
Cook remaining garlic and the shrimp in remaining oil in large skillet 2 minutes. Add to saucepan, along with chives, thyme, basil, oregano, salt and pepper. Cook 3 minutes. Serve over rice. Makes 4 servings.