Lamb kebabs with lima bean salad
Indulge in the savory flavors of grilled lamb kebabs paired with a zesty lima bean salad. A harmonious fusion of smoky, tender meat and fresh, vibrant vegetables.
Ingredients:
- 2 large lemons
- 2 15-oz. cans cannellini beans, drained and rinsed
- 5 tablespoons olive oil, divided
- 1 ¼ teaspoons kosher salt, divided
- 4 large cloves garlic, finely chopped (about 2 Tbsp.)
- ¼ teaspoon crushed red pepper
- 3 tablespoons unsalted butter, divided
- ¼ cup dry white wine
- 450g peeled, deveined large shrimp
- ⅓ cup chopped fresh parsley leaves
- Toasted bread, for serving (optional)
Instructions:
- Peel off lemon zest using a vegetable peeler, making sure to avoid the white part. Finely chop the zest until you have 1 tablespoon, then place it in a medium-sized bowl. Squeeze the lemons to get 3½ tablespoons of juice. Combine the beans, 3 tablespoons of olive oil, ¾ teaspoon of salt, and 2 tablespoons of lemon juice with the chopped lemon zest in the bowl.
- Heat a large skillet over medium heat and add crushed garlic, red pepper flakes, 2 tablespoons of butter, and the remaining 2 tablespoons of olive oil. Cook while stirring frequently until the garlic turns slightly golden, which should take around 4 minutes. Pour in the wine and let it simmer until it reduces by half, about 1 minute.
- Increase the heat to medium-high and introduce the shrimp to the skillet. Cook them until they turn opaque, usually around 3 to 4 minutes. Mix in the parsley and add the remaining 1½ tablespoons of lemon juice, ½ teaspoon of salt, and 1 tablespoon of butter. Serve the shrimp over the beans with a side of bread, if desired.
Summary:
- Calories: 2128 kcal
- Fat: 130 g
- Protein: 119 g
- Carbs: 126 g
- Potassium: 3597 mg
- Magnesium: 424 mg