Place lima beans in a medium pot and cover with stock. Bring to a boil and let simmer for about 5- 6 minutes or until just tender. Do not over cook. The lima beans should be firm to the bite but not mushy. Drain and place in a large bowl.

While the beans are cooking, heat the olive oil in a non-stick saute pan and add the chopped onion and garlic and saute for 1 minute. Add the okra and continue to cook for about 5 minutes.

Add the fresh corn, salt and pepper and continue to cook for another 4-5 minutes until corn and okra are tender but not mushy. Remove from heat and add to the lima beans.

Add the tomatoes and vinegar to the lima bean mixture and let sit until cooled to allow flavors to blend. Taste and adjust seasoning as needed. Garnish with basil. This salad just gets better with time!

Place the raw shrimp in a medium sized bowl and toss with creole seasoning.

Place the grill pan on the grill and preheat over high heat.

Place shrimp in the grill pan and cook for about 2 minutes on each side until bright pink. Remove from the grill.

Place succotash in a bowl and top with shrimp.

Garnish with basil and Enjoy!