Head-On Shrimp With Lima Beans, Cornbread, and Buttermilk Aioli - The Local Palate

Ingredients

• 18 head-on shrimp, peeled and deveined
• 6 bamboo or stainless steel skewers
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• Butterbeans (recipe follows)
• Cornbread (recipe follows)
• Buttermilk aioli (recipe follows)
• 1 tablespoon fresh dill, chopped
• 6 cups fresh shelled lima beans
• 1 smoked ham hock
• 2 sprigs thyme
• 2 arbol chilies
• 2 1/2 cups yellow cornmeal
• 1 1/4 cups all-purpose flour
• 2 tablespoons baking powder
• 3/4 tablespoon kosher salt
• 2 eggs
• 2 1/2 cups buttermilk
• 1/4 cup canola oil plus 3 tablespoons for greasing pan
• 2 egg yolks
• 2 cloves of garlic, sliced very thin (use a microplane if available)
• 1 1/2 cups of olive oil
• 4 tablespoons buttermilk