Bruschetta with Lima Bean Salad & Lemon Shrimp

By [e-mail]

Ingredients

• One 10 oz. package baby lima beans
• 1/3 C finely chopped mint
• 1/3 C finely chopped parsley
• 2 T white wine vinegar
• 3 T olive oil
• Salt & freshly ground pepper
• 8 1/2 " slices sourdough bread
• 1 garlic clove
• 4 T softened butter
• 1 tsp. grated lemon zest
• 8 jumb shrimp, halved lengthwise

Preparation

Step 1

Cook lima beans, drain. Transfer to bowl & let cool slighly. Stir in mint, parsley, vinegar & 2 T olive oil. Season with salt & pepper.
Toast bread. Rub slices with garlic clove & drizzle with remaining T of olive oil.
Preheat broiler. In small mash butter with lemon zest & salt & pepper. sptead butter all over shrimp & set in broilder pan. Broil 3-5 min., turning shrimp once.
Mound lima salad on toast & top with shrimp. Sprinkle with salt & pepper & Serve.

Wine: Sauvignon Blanc