Active: 25 mins Total: 55 mins Yield: Serves 4
2 tablespoons olive oil
1 pound large peeled, deveined raw shrimp
2 1/2 teaspoons kosher salt, divided
4 ounces green beans, trimmed and cut into 1-inch pieces
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon black pepper
3 cups fresh corn kernels (from 6 ears)
1 pound (2 cups) cooked fresh or frozen lima beans
Heat oil in a large skillet over medium-high. Add shrimp and 1/2 teaspoon of the salt. Cook, stirring occasionally, until shrimp turn pink and just opaque, 3 to 4 minutes. Transfer to a plate; chill in refrigerator 30 minutes.
Meanwhile, bring a large saucepan of salted water to a boil over high. Add green beans; cook until bright green and just tender, about 2 minutes. Drain; plunge into a bowl filled with ice water. Drain again.
Stir together mayonnaise, vinegar, herbs, pepper, and remaining 2 teaspoons salt in a large bowl. Add shrimp, green beans, corn, and lima beans; toss to combine.