1 tablespoon lemon zest and 3 tablespoons juice
¼ teaspoon habanero chili, finely diced
2 garlic cloves, grated
1 teaspoon fresh oregano, finely chopped + stems for simmering
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 tablespoons unsalted butter (1/2 stick)
2 large shallots, halved lengthwise, sliced thin
½ fennel bulb, sliced and diced (optional)
1 (15-ounce) can cannellini beans or other white beans, rinsed
¼ cup white wine
2 cups chicken stock or vegetable stock
3 tablespoons fresh parsley, roughly chopped
Toasted bread, for dunking