Shrimp & Sugar Snap Peas

Serves 4 to 6

Ingredients

• Pinch of Kosher Salt
• 
1 lb sugar snap peas
• 
2 lbs large shrimp, peeled

• 2 medium cucumbers, peeled


Vinaigrette:


• 1/4 cup cilantro leaves  and stems
• 
2 scallions minced

• 3 T white wine vinegar

• 2 T honey
• 
1 T ground cumin
• 
1 lime, juice and skin

• 1 garlic clove, smashed

• 1/2 c extra virgin olive oil

1. Pull the strings off the sugar snap peas.  Boil 2 quarts water with a pinch of kosher salt.  Put the sugar snap peas in for 30 seconds and take out with a slotted spoon.  Drain under cold water and put aside.  Keep the pot of boiling water for cooking the shrimp.


2. Chop the cucumbers into rounds.  Set aside in a bowl with the sugar snap peas.


3. Separate the cilantro leaves from the  stems.  Set the stems aside.  Chop the leaves.


4. Put all the ingredients for the vinaigrette in a small bowl and whisk until mixed.


5. Re-boil the 2 quarts of water.  Add the cilantro stems and the skin of the lime. Add the shrimp and cook for 2 minutes until the shrimp is pink all the way through.


6. Mix the shrimp with the sugar snap peas and the cucumbers.  Pour the vinaigrette over, and mix well.

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