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1
Cover six 4-inch skewers with water and soak for 2 hours.
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2
Put the beans in a medium saucepan, add enough water to cover by 2 inches and bring to a boil.
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3
Reduce the heat to low and simmer the beans until tender, about 2 hours; add water as needed to keep the beans submerged.
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4
Pour off all but 2 1/2 cups of the cooking liquid.
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5
Meanwhile, in a medium skillet, heat 3 tablespoons of the olive oil.
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6
Add the onion, garlic and green pepper and cook over moderate heat until the vegetables are softened, about 6 minutes.
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7
Add the cumin and oregano and cook, stirring, until fragrant, about 2 minutes.
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8
Scrape the vegetables into the saucepan of beans and add the cream, sherry, vinegar and 1 tablespoon of the cilantro.
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9
Working in batches, puree the beans in a blender until very smooth.
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10
Return the soup to the saucepan and season with salt and pepper; keep warm.
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11
Light a grill.
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12
In a small bowl, toss the shrimp with the remaining 1 tablespoon of olive oil and 1 teaspoon of cilantro and the mint.
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13
Thread 1 shrimp onto each skewer and season with salt and pepper.
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14
Grill the shrimp over a hot fire until curled and lightly charred, about 1 minute per side.
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15
Pour the soup into tall shot glasses and garnish each glass with a grilled shrimp skewer.
