Bruschetta With Lima Bean Salad And Lemon Shrimp

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One 10-ounce package frozen baby lima beans

1/3 cup finely chopped mint

1/3 cup finely chopped parsley

2 tablespoons white wine vinegar

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

Eight 1/2-inch-thick slices sourdough bread cut from a round loaf

1 garlic clove

4 tablespoons unsalted butter, softened

1 teaspoon finely grated lemon zest

8 jumbo shrimp—shelled, halved lengthwise and deveined

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