Lima-Bean Ragout With Grilled Shrimp

• 6 large cloves garlic, peeled and minced
• 2 jalapenos, seeded and minced
• Juice of 2 lemons
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 pounds large shrimp, in the shell
• 1 teaspoon olive oil
• 1 medium onion, peeled and diced
• 1 medium red bell pepper, cored, deribbed and diced
• 1 cup corn kernels (about 2 ears)
• 2 cups cooked lima beans
• 1 medium tomato, diced
• 1 jalapeno, seeded and minced
• 2 teaspoons fresh lime juice
• 2 tablespoons coarsely chopped fresh cilantro
• 1 1/2 teaspoons kosher salt
• Freshly ground pepper to taste

1. To make the shrimp, combine the garlic, jalapenos, lemon juice, olive oil, salt and pepper in a shallow dish.
2. Add the shrimp and toss to coat.
3. Refrigerate for 1 hour.
4. Preheat a grill.
5. To make the ragout, heat the oil in a large nonstick skillet over medium heat.
6. Add the onion and saute until soft, about 5 minutes.
7. Add the red pepper and corn and cook for 2 minutes.
8. Add the lima beans, tomato and jalapeno, lower the heat and cook for 8 minutes.
9. Remove from heat and stir in the lime juice, cilantro, salt and pepper.
10. Keep warm.
11. Grill the shrimp until cooked through, about 2 minutes per side.
12. Mound the ragout onto the center of 4 plates and surround with the shrimp.
13. Serve immediately.

garlic, jalapenos, lemons, olive oil, kosher salt, freshly ground pepper, shrimp, olive oil, onion, red bell pepper, corn kernels, beans, tomato, jalapeno, lime juice, fresh cilantro, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4950 (may not work)