1 tsp. olive oil
1 medium onion, peeled and diced
1 C. Great Northern beans, soaked overnight and drained
7 C. water
1 medium-size ancho chili
1 tsp. salt, plus more to taste
Freshly ground pepper to taste
2 tsp. chopped cilantro

1 large clove garlic, peeled and minced
2 T. fresh lime juice
3 T. olive oil
â…› tsp. salt
Freshly ground pepper to taste
The shrimp:
½ C. sesame seeds
¼ C. cumin seeds
½ tsp. salt, plus more to taste
Olive oil spray
1 lb. large shrimp, peeled and deveined
2 egg whites, lightly beaten
1 lime, halved

To make the beans, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the beans and water and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 hour. Drain and season with the salt and pepper to taste. Meanwhile, place the chili in a saucepan and cover with water. Simmer until the chili is soft, about 5 minutes. Stem and seed the chili. Cut into small dice and set aside. To make the dressing, whisk together the garlic, lime juice, olive oil, salt and pepper. Set aside. To make the shrimp, heat a small skillet over medium heat. Add sesame seeds and shake pan until seeds are toasted, about 20 seconds. Place in a bowl. Place cumin seeds in the skillet and toast for about 15 seconds. Place in a spice grinder and pulse until cracked but not ground. Stir together sesame and cumin seeds and 1/2 tsp. salt. Preheat broiler. Spray a baking sheet with the olive oil. One at a time, dip the shrimp into the egg whites and then coat with the sesame seed mixture. Place on the prepared baking sheet. Broil the shrimp until cooked through and nicely browned, about 3 minutes per side. Season with additional salt and squeeze the lime juice over the shrimp. Place the warm beans in a large bowl. Stir in the chili and toss with the vinaigrette. Season with additional salt if needed. Divide the salad among 4 plates and top with shrimp. Garnish with the cilantro and serve.