Black Eyed Pea And Shrimp Salad - cooking recipe

Ingredients

1 1/2 cups dried black-eyed peas (9 oz)
3 bay leaves
3 sprigs fresh savory (plus 1 1/2 teaspoons coarsely chopped, plus sprigs for garnish)
2 medium carrots, peeled and halved crosswise
4 garlic cloves (2 crushed, 2 thinly sliced)
1 teaspoon coarse salt
1/2 cup extra virgin olive oil
24 large shrimp, peeled and deveined
1/4 cup cider vinegar (plus 1 teaspoon)
boston lettuce leaf, for serving

Preparation

Put peas into a medium saucepan and cover with water by 4 inches.
Add bay leaves, savory sprigs, carrots and crushed garlic. Bring to a boil. Reduce to a simmer.
Cook, partially covered, 10 minutes.
Season with 1 teaspoon salt. Cook until tender but not mushy; begin checking after 10 minutes more (cooking times will vary). Drain.
Discard bay leaves, savory sprigs, carrots and garlic.
Heat 2 tablespoons oil in a large skillet over medium heat. Add sliced garlic; cook until fragrant but not brown, about 1 minute.
Add shrimp and 2 tablespoons water. Raise heat to medium-high.
Cover and cook, stirring occasionally, until shrimp are opaque and water has evaporated, about 3 minutes.
Add pea mixture, remaining 6 tablespoons oil and the vinegar. Season with salt. Stir in chopped savory. Cook 1 minute more. Remove from heat.
Serve warm over lettuce, garnished with savory sprigs.