4 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, cored seeded and chopped
2 celery ribs, chopped
salt and pepper
2 tablespoons butter, cut in small pieces
6 garlic cloves, minced
1 1/2 lbs medium shrimp, peeled and deveined
2 cups frozen corn kernels
1 (15 ounce) can cannellini beans, drained
3 tablespoons fresh thyme
1 lemon, zested and cut in wedges
1/3 cup fresh parsley, chopped
1/2 cup dry white wine
1Heat two skillets, one over medium heat and the other over medium-high.
2To the hotter pan, add 2 tablespoons olive oil, then the onions, bell peppers, celery, salt and pepper. Give the pan a shake.
3To the second skillet, add the remaining olive oil and the butter. Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper.
4Saute the shrimp until they become pink and firm 3-5 minutes.
5Add the frozen corn and cannellini beans to the succotash in the first pan.
6Adjust the salt and pepper to taste and then add the thyme and lemon zest. Once the beans and corn have warmed through, turn off the heat.
7Add the parsley and the wine to the shrimp and toss for 1 minute.
8To serve, pile the succotash onto plates and top with the shrimp. Pass the lemon wedges at the table to squeeze over the shrimp.