This dish, which uses shrimp instead of the Australian yabby, is ample enough to serve for a light lunch. It&339;s hard to pick up, so serve it on plates at the table.
Amazing Seafood Recipes
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
How to Make It
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.
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