Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           dry white wine
   2      tablespoons   orange juice
   2      tablespoons   sherry vinegar
   2      tablespoons   shallot -- minced
   1      teaspoon      grated orange peel
   1      teaspoon      ground coriander
  20      whole         shrimp -- raw, peeled
                        and deveined
   3      tablespoons   olive oil
     1/2  teaspoon      minced garlic
     1/4  teaspoon      ground cumin
     1/4  teaspoon      cayenne pepper
     1/4  teaspoon      salt
     1/2  cup           butter
   1      tablespoon    cilantro -- minced
   4                    black bean cakes

Preparation:

Combine first 5 ingredients in heavy small saucepan. Add 1/2 teaspoon coriander. Boil until reduced to 2 Tablespoons, about 5 minutes. Preheat grill. Mix shrimp, oil, garlic, cumin, cayenne, salt and 1/2 teaspoon coriander in bowl. Thread 5 shrimp on each of 4 bamboo skewers. (Soak skewers in water for 30 minutes first.) Grill until shrimp are opaque, about 2 minutes per side. Keep warm. Bring wine mixture to boil. Remove from heat; whisk in butter 1 Tablespoon at a time. Stir in cilantro. Place 1 bean cake on each of four plates. Remove shrimp from skewers; arrange around bean cakes. Spoon sauce around cakes.