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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Toast the bread. Rub the slices with the garlic clove and drizzle with the remaining 1 tablespoon of olive oil. | 3. 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. | 4. Mound the lima salad on the toast and top with the shrimp. Sprinkle with salt and pepper and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby lima bean	10	ounces	frozen	949.7080000000001	178.1199	58.4567	2.6365
mint	1/3	cup	chopped	13.376	2.5566	1.0002	0.2219
parsley	1/3	cup	chopped	7.2	1.266	0.594	0.158
white wine vinegar	2	tablespoons		-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
salt black pepper			ground	-	-	-	-
sourdough bread	8	slices	cut	-	-	-	-
garlic clove	1			-	-	-	-
butter	4	tablespoons	unsalted softened	407.256	0.0341	0.4828	46.0705
lemon zest	1	teaspoon	grated	-	-	-	-
shrimp	8 -10		shelled deveined	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.