1 lb. black beans
3 c. water
1/4 tsp. ground cumin
1/4 tsp. oregano
2 bay leaves
1 1/2 stalks celery, finely chopped
1 yellow onion
2 garlic cloves
1 med. tomato
2 c. chicken stock
1/2 lb. raw shrimp
1 tbsp. sherry
1 tbsp. white vinegar

Cook beans in water with cumin, bay leaves, oregano, and celery until beans are tender. Remove bay leaf. Saute onion and garlic slivers in olive oil. Add tomato; cook 3 minutes. Add chicken stock; simmer. Mix all in blender until smooth.

Cut shrimp into 1/2-inch pieces. Add to mixture. Cook 2 minutes. Combine all ingredients; add sherry and stir. Just prior to serving, add vinegar; stir. Serve with thin sliced lemon rings.