Preparation / Directions:
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.