Recipe

Bruschetta With Lima Bean Salad And Lemon Shrimp Recipe


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Ingredients
  • 8-10 large shrimp (shelled, halved lengthwise & deveined) .
  • 3 tbsps extra-virgin olive oil .
  • salt & freshly ground black pepper .
  • 10 oz frozen baby lima beans .
  • 1 garlic clove .
  • 2 tbsps white wine vinegar .
  • 1 tsp lemon zest, finely grated .
  • 8 slices sourdough bread, 1/2 -inch-thick slices (cut from a round loaf) .
  • 4 tbsps unsalted butter, softened .
  • 1/3 c mint, finely sliced .
  • 1/3 c parsley, finely sliced

Directions
  • Step #1 Cook the lima beans in a medium saucepan of boiling water until tender, about 8 mins; drain.
  • Step #2 Transfer to a bowl & let cool slightly.
  • Step #3 Stir in the mint, parsley, vinegar & 2 tbsps of the olive oil.
  • Step #4 Spice up with salt & pepper.
  • Step #5 Toast the bread.
  • Step #6 Rub the slices with the garlic clove & drizzle with the remaining 1 tbsp of olive oil.
  • Step #7 Preheat the broiler.
  • Step #8 In a small bowl, mash the butter with the lemon zest & season this with salt & pepper.
  • Step #9 Spread the butter all over the shrimp & set them in a broiling pan.
  • Step #10 Broil for 3 to 5 mins, turning the shrimp once.
  • Step #11 Mound the lima salad on the toast & top this with the shrimp.
  • Step #12 Sprinkle top with salt & pepper & serve as soon as possible.
  • Enjoy the Bruschetta With Lima Bean Salad & Lemon Shrimp recipe

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