Pan-Roasted Shrimp With Jalapeño Corn-Bread Cakes

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1 cup fresh or frozen baby lima beans

1/4 cup vegetable oil

1/4 cup minced onion

6 garlic cloves—2 minced, 4 sliced

1 small jalapeño, seeded and minced

1/2 teaspoon chopped thyme, plus 4 thyme sprigs

1 1/2 packed cups of crumbled corn bread (6 ounces)

1/4 cup plus 2 tablespoons buttermilk

Salt and freshly ground pepper

1 large egg, beaten

All-purpose flour, for dusting

6 tablespoons unsalted butter

3 ounces thinly sliced pancetta, cut into thin strips

1 1/4 pounds medium shrimp, shelled and deveined

1 Thai chile, minced

1 cup fresh orange juice

1/2 teaspoon finely grated orange zest

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