Pea Greens with Shrimp, Bacon & Chives
Kosher salt, to taste
1/4 lb. large shell-on shrimp
3 strips bacon, roughly chopped
1 shallot, finely chopped
1/6 cup malt vinegar
1/2 Tbsp. Dijon mustard
1 tsp. sugar
Freshly ground black pepper, to taste
~1/4 lb. Red Dog pea greens
1/4 cup fresh Red Dog chives, chopped
1 Tbsp. chopped fresh tarragon
Bring a 1-qt. saucepan of salted water to a boil. Add shrimp and cook until bright pink and cooked through, about 2 minutes. Transfer to a bowl of ice water and let sit for 5 minutes. Peel shrimp and transfer to a bowl.
Put bacon into a 1-qt. saucepan over medium-high heat and cook, stirring often, until crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Add shallots to pot with bacon fat and cook until just softened, 1–2 minutes. Whisk in vinegar, mustard, sugar, and salt and pepper to taste. Continue whisking until heated through, about 30 seconds. Add pea greens, season with salt and pepper, and toss to combine. To serve, transfer pea greens mixture to a serving bowl, top with reserved shrimp, and sprinkle with crumbled bacon, chives, and tarragon.