Ingredients

The following ingredients have 4 Servings
  • 6 large cloves garlic, peeled and minced
  • 2 jalapenos, seeded and minced
  • Juice of 2 lemons
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 pounds large shrimp, in the shell
  • 1 teaspoon olive oil
  • 1 medium onion, peeled and diced
  • 1 medium red bell pepper, cored, deribbed and diced
  • 1 cup corn kernels (about 2 ears)
  • 2 cups cooked lima beans
  • 1 medium tomato, diced
  • 1 jalapeno, seeded and minced
  • 2 teaspoons fresh lime juice
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1 1/2 teaspoons kosher salt
  • Freshly ground pepper to taste

Instruction

  • To make the shrimp, combine the garlic, jalapenos, lemon juice, olive oil, salt and pepper in a shallow dish. Add the shrimp and toss to coat. Refrigerate for 1 hour. Preheat a grill.
  • To make the ragout, heat the oil in a large nonstick skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the red pepper and corn and cook for 2 minutes. Add the lima beans, tomato and jalapeno, lower the heat and cook for 8 minutes. Remove from heat and stir in the lime juice, cilantro, salt and pepper. Keep warm.
  • Grill the shrimp until cooked through, about 2 minutes per side. Mound the ragout onto the center of 4 plates and surround with the shrimp. Serve immediately.