Bruschetta With Lima Bean Salad And Lemon Shrimp

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 10 ounces frozen baby lima beans
• 1/3 cup mint, finely chopped
• 1/3 cup parsley, finely chopped
• 2 tablespoons wine vinegar
• 3 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 8 slices sourdough bread, 1/2 -inch-thick slices (cut from a round loaf)
• 1 garlic clove
• 4 tablespoons unsalted butter, softened
• 1 teaspoon lemon zest, finely grated
• 8 -10 large shrimp (shelled, halved lengthwise and deveined)

Recipe

• 1 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.
• 2 toast the bread. rub the slices with the garlic clove and drizzle with the remaining 1 tablespoon of olive oil.
• 3 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.
• 4 mound the lima salad on the toast and top with the shrimp. sprinkle with salt and pepper and serve immediately.