1. Peel the shrimp, leaving the tail end intact. Season with salt.
2. Peel and finely chop the onion.
3. Cut the pepper lengthwise. Remove the seeds and chop.
4. Peel, chop the garlic, and chop the coriander.
5. Drain the beans and reserve half of the can’s juice.
6. In a large casserole, combine the beans, reserved juice, onion, garlic, pepper, lemon zest, and lemon juice. Lightly season with salt. Heat over very low heat.
7. In a non-stick pan, heat the olive oil. Sear the shrimp over high heat for 2 to 3 minutes.
8. Divide the beans among 4 plates. Sprinkle with coriander. Place 5 shrimp on each plate. Sprinkle with powdered pepper and serve immediately.