Poached Shrimp on Succotash

This is a wonderful combination of fresh summer vegetables, especially if you use fresh corn cut from the cob.  Fast, easy, no reason to heat up your kitchen and serve it with some good artisan bread.

I'm listing the recipe as published in "Everyday Food Jul/Aug 2012," but as I do with most shrimp salad recipes, I roasted the shrimp instead of poaching (I drizzled olive oil and added a tsp of Old Bay Seasoning to the uncooked, peeled and deveined shrimp, then broiled for 5-6 minutes .)

POACHED SHRIMP ON SUCCOTASH (Serves 4)

for poaching:
1 tsp Old Bay Seasoning
1 lemon, halved
1 pound (31/35) large shrimp

for serving:
2 Tbsp champagne or white wine vinegar
1 tsp Dijon mustard
1/4 cup EVOO, divided

1/4 pound green beans, trimmed and cut into 1" pieces
2 cups corn kernels (from 3 ears)
2 medium zucchini, diced medium
S&P

Poach shrimp in a medium pot, combine 6 cups water, Old Bay, and lemon, bring to a boil.  Add shrimp and simmer until opaque throughout, 2-3 minutes.  Drain, discard lemon, and transfer shrimp to a bowl.

To serve: Toss shrimp with vinegar, mustard, and 2 Tbsp oil.  In a large skillet, heat remaining 2 Tbsp oil over medium-high.  Add green beans and cook until bright green, 4 minutes.  Add corn and zucchini; saute until crisp-tender, 5 minutes.  Transfer to a platter.  Top with shrimp mixture, season with S&P, and serve warm.