Barbecue Shrimp With Boiled Peanuts

• 2 cups green Georgia peanuts (or other large raw peanuts), shelled
• 2 slices Benton's bacon
• 1 Vidalia onion, small diced
• 1 fresh bay leaf
• 2 tablespoons sea salt
• 2 quarts chicken stock
• 20 21/25 Carolina shrimp (head on preferably), peeled and deveined
• 2 teaspoons Aleppo chili
• sea salt, as needed
• 2 tablespoons canola oil
• 1/4 cup pickled garlic, sliced (alternatively use sliced garlic that's been toasted in butter)
• 2 tablespoons worcestershire sauce
• 1 lemon, juice and zest
• 1 small pinch cayenne
• 3 tablespoons butter
• 1 handful frilly mustard greens

1. In a pressure cooker, render bacon until its about halfway to crispy.
2. Add onions and sweat until translucent.
3. Add remaining ingredients to the pot and pressure cook at full pressure for 40 minutes.
4. Depressurize cooker by running cold water over the lid.
5. Adjust seasoning as desired with salt and set aside.

green georgia, bacon, vidalia onion, bay leaf, salt, chicken stock, shrimp, chili, salt, canola oil, pickled garlic, worcestershire sauce, lemon, cayenne, butter, handful frilly mustard

Taken from www.foodrepublic.com/recipes/barbecue-shrimp-with-boiled-peanuts-recipe/ (may not work)