Ingredients Seafood Shrimp Pickled Shrimp-and-Field Pea Lettuce Wraps Be the first to rate & review! F&W Editor in Chief Hunter Lewis uses a broth spiked with Old Bay Seasoning, fennel seeds, and red pepper to flavor field peas and shrimp before giving them a quick soak in a lemon-sherry vinaigrette. "I love shrimp boils and earthy field peas," he says. "So why not combine them in a snappy, succulent, and refreshing salad?" By Hunter Lewis Hunter Lewis Instagram Hunter Lewis is the editor-in-chief of Food & Wine. Prior to his time at Food & Wine, Hunter worked for Cooking Light, Southern Living. Food & Wine's Editorial Guidelines Published on June 18, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Active Time: 15 mins Total Time: 1 hrs 15 mins Yield: 4 to 6 Ingredients 10 cups water 1 pound fresh field peas (such as pinkeye purple hull peas) or shelling beans (such as cranberry beans) 3 tablespoons Old Bay Seasoning 1 tablespoon kosher salt, plus more to taste 1 teaspoon granulated sugar 1 teaspoon fennel seeds ⅛ teaspoon crushed red pepper 3 bay leaves 4 garlic cloves, divided 1 medium-size yellow onion 3 lemons, divided 1 pound raw medium shrimp, peeled and deveined ½ cup extra-virgin olive oil 1 tablespoon sherry vinegar Fresh dill, hot sauce, romaine lettuce hearts, and lemon wedges, for serving Directions Bring 10 cups water, peas, Old Bay, salt, sugar, fennel seeds, red pepper, bay leaves, and 3 garlic cloves to a simmer in a 6-quart Dutch oven over high. Simmer until peas are tender, 30 to 40 minutes. Using a strainer, transfer peas to a large bowl; reserve liquid in Dutch oven. Cut onion into quarters. Thinly slice 3 quarters. Finely chop remaining quarter; set aside chopped onion. Cut 1 lemon crosswise into thin slices. Add sliced onions and lemon to Dutch oven. Bring to a boil over high. Add shrimp; cook until pink and plump, about 3 minutes. Transfer shrimp, lemon slices, and sliced onions to bowl with peas. Discard cooking liquid. Mince remaining garlic clove, and place in a small bowl; add olive oil, vinegar, finely chopped onion, and the juice of remaining 2 lemons. Whisk until combined. Season with salt to taste. Pour vinaigrette over pea-shrimp mixture; toss to combine. Chill, uncovered, tossing occasionally, 30 minutes. Remove lemon slices, if desired. Garnish with dill; serve with hot sauce, lettuce, and lemon wedges. Make Ahead Shrimp and peas can be made up to 2 days ahead and stored in an airtight container in refrigerator. Suggested Pairing Lemony California Chardonnay: La Crema Sonoma Coast Rate it Print