finalist Kevin Gillespie brought his relaxed, Southern-inflected cooking to the Beard House last month, sending out dishes like this poached shrimp with corn, tomatoes, butter beans, and basil
. His recipe enlists laughing bird shrimp, a tiny variety that's sustainably raised on the coast of Belize. (We hear that you can sometimes order them through Fresh Direct, but you could also use another type of small shrimp instead.)
Green, broad, and flat, butter beans are easy to come by in the South. Lima beans, which we've recently spotted in our local farmers' markets, make a fine substitute.