In a 12-inch skillet, heat the olive oil over medium heat; add the shrimp, and sauté 1 to 2 minutes on each side or until lightly browned. Place the shrimp in a bowl, and cover with a paper towel.
Add the remaining oil, onion, chile peppers, bell peppers and garlic to the skillet, and sauté 2 to 3 minutes or until fragrant. Stir in the bay leaves and remaining ingredients. Slowly bring to a boil, and simmer 5 minutes or until the onion is tender. Pour the mixture over the shrimp. Cover and chill for 2 hours (or overnight). Discard the bay leaves before serving.
PREPARE THE SOUP:
In a large Dutch oven, cook the bacon until crisp. Discard all but 2 tablespoons of the drippings in the pan; drain the bacon on paper towels.
Add the onion, celery and carrot, and cook for 5 minutes or until the vegetables are tender. Add 2½ quarts of water, black beans, cumin, chili powder, tomato and chipotles; bring to a boil.
Reduce the heat to medium, and cook at a brisk simmer, skimming any foam, for 1½ hours or until the beans are tender. Add the salt and vinegar during the last 5 minutes.
Remove from heat, and stir in the cream. Puree using an immersion blender. Top each serving with a spoonful of the Rock Shrimp Escabeche.
Notes
If you wish to prepare this recipe as GLUTEN FREE, just make sure that you are using bacon and chipotles in adobo sauce that are designated as GF.