In a large mixing bowl, place the white beans, lentils, majority of the cooked shrimp (keep a few chunks of shrimp to add on top later), green onions, bell peppers, minced garlic, capers and fresh mint.
Season with salt, black pepper, paprika, and cumin. Dress with olive oil and white wine vinegar. Give everything a good toss to combine.
Transfer to one large serving platter and top with the reserved shrimp. Or divide salad among serving plates. Serve with your favorite crusty whole wheat bread or crostini.