In separate small pan, boil two cups of water with shrimp shells. Drain, and reserve.
Saute pancetta in olive oil, rendering the fat.
Add vegetables until softened.
Add garlic cloves. Saute for a minute. Add in chicken broth, and shrimp broth.
Add beans and continue to cook until soup is simmering, about 30 minutes,
At this time, use an emulsion blender to blend some of the beans to a puree to bring creaminess. You may need to add in extra water also. It should still be a soup, not a stew.
Add in shrimp and continue to cook until shrimp are pink.
Serve with garnish of, olives, tomatoes and lime, sprinkling of parsley, and corn tortillas or crusty bread.
Season as needed with salt, pepper and hot sauce.