Shrimp and Southern Pea Salad

In a medium saucepan, add peas and salt and cover with cold water. Bring to a boil, then reduce heat, cover and cook until peas are fully tender, about 25 minutes.

While peas are cooking, toss shrimp with 2 teaspoons olive oil and 1 teaspoon cumin. Refrigerate until ready to cook.

When peas are tender, drain. In a medium bowl. toss peas with lemon juice, remaining olive oil, 1/2 (one half) teaspoon cumin and red-pepper flakes. Taste for seasoning. Add arugula or spinach leaves; toss to combine.

When ready to serve, heat grill pan or skillet over high heat. Add shrimp in a single layer and cook until shrimp are pink on one side, 2 to 3 minutes. Turn shrimp over, reduce heat and cook until shrimp are opaque, about 3 minutes more.

Stir shrimp into pea salad and serve.