Drunken Shrimp with Succotash

This summery dish from Palm & Pine in New Orleans boasts layers of flavor. The succotash includes sweet corn, smoked paprika, poblano chile, and garlic; the shrimp are coated in a compound butter sauce seasoned with chiles, toasted cumin, and cilantro, which also gets a kick from a shot of mezcal. Use the largest shrimp you can find; at the restaurant, chefs Amarys and Jordan Herndon source head-on shrimp for a striking presentation. Charring the limes before serving them with the finished dish adds an extra smoky touch.