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.