Shrimp-and-Corn Succotash

Active: 25 mins Total: 55 mins Yield: Serves 4

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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

Step 1

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.

Step 2

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.

Step 3

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.