Pea Shoots With Shrimp, Bacon, And Chives - cooking recipe

Ingredients

kosher salt
1/2 lb large shrimp, shell on
6 slices bacon, roughly chopped
2 shallots, finely chopped
1/3 cup malt vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar
fresh ground black pepper
8 ounces pea shoots
1/2 cup fresh chives, chopped
2 tablespoons fresh tarragon, chopped

Preparation

Bring 2 quarts of salted water to a boil; prepare and ice water bath.
Add shrimp and cook until opaque, about 2 minutes; place in the ice water bath for 5 minutes, then peel, and transfer to a bowl.
Cook bacon in a large skillet, over medium high heat, stirring often, until crisp, 8 to 10 minutes; remove with a slotted spoon and drain on paper toweling.
Add shallots to skillet and cook until just softened, about 1 or 2 minutes; whisk in vinegar, mustard, sugar, salt and pepper.
Add pea shoots, season with salt and pepper, and toss to combine.
To serve: Transfer pea shoots to a serving bowl, top with shrimp, and sprinkle with crumbled bacon, chives, and tarragon.