Black Eyed Pea And Shrimp Salad

• 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

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

blackeyed peas, bay leaves, carrots, garlic, coarse salt, extra virgin olive oil, shrimp, cider vinegar, boston lettuce leaf

Taken from www.food.com/recipe/black-eyed-pea-and-shrimp-salad-533711 (may not work)