HEAD-ON GULF SHRIMP WITH LIMA BEANS, CORNBREAD, AND BUTTERMILK AIOLI
INGREDIENTS
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18 head-on shrimp, peeled and deveined
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6 bamboo or stainless steel skewers
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2 tablespoons olive oil
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2 tablespoons kosher salt
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1 tablespoon freshly ground black pepper
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Butterbeans (recipe follows)
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Cornbread (recipe follows)
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Buttermilk aioli (recipe follows)
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1 tablespoon fresh dill, chopped
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Butterbeans
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6 cups fresh shelled lima beans
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1 smoked ham hock
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2 sprigs thyme
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2 arbol chilies
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2 tablespoons kosher salt
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Cornbread
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2 1/2 cups yellow cornmeal
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1 1/4 cups all-purpose flour
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2 tablespoons baking powder
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3/4 tablespoon kosher salt
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2 eggs
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2 1/2 cups buttermilk
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1/4 cup canola oil plus 3 tablespoons for greasing pan
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Buttermilk Aioli
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2 egg yolks
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2 cloves of garlic, sliced very thin (use a microplane if available)
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1 1/2 cups of olive oil
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4 tablespoons buttermilk
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