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Categories:
beans mint parsley white wine vinegar extra-virgin olive oil salt Bread garlic unsalted butter lemon zest jumbo
Viewed: 46 - Published at: 3 years agoIngredients
- One 10-ounce package frozen baby lima beans
- 1/3 cup finely chopped mint
- 1/3 cup finely chopped parsley
- 2 tablespoons white wine vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- Eight 1/2-inch-thick slices sourdough bread cut from a round loaf
- 1 garlic clove
- 4 tablespoons unsalted butter, softened
- 1 teaspoon finely grated lemon zest
- 8 jumbo shrimpshelled, halved lengthwise and deveined
Method
- Cook the lima beans in a medium saucepan of boiling water until tender, about 8 minutes; drain.
- Transfer to a bowl and let cool slightly.
- Stir in the mint, parsley, vinegar and 2 tablespoons of the olive oil.
- Season with salt and pepper.
- Toast the bread.
- Rub the slices with the garlic clove and drizzle with the remaining 1 tablespoon of olive oil.
- Preheat the broiler.
- In a small bowl, mash the butter with the lemon zest and season with salt and pepper.
- Spread the butter all over the shrimp and set them in a broiling pan.
- Broil for 3 to 5 minutes, turning the shrimp once.
- Mound the lima salad on the toast and top with the shrimp.
- Sprinkle with salt and pepper and serve immediately.
