Dinner Tonight: Pea Shoots with Shrimp, Bacon, and Chives

Ingredients

• 0.3 teaspoon pepper black
• 1 tablespoon dijon mustard 
• 0.5 cup chives fresh finely chopped
• 2 tablespoons tarragon fresh chopped
• 8 ounces pea shoots 
• 0.5 pound shrimp raw (21-25 count)
• 0.5 teaspoon salt 
• 2  shallots finely chopped
• 2 teaspoons sugar 
• 6 strips bacon thick-cut chopped

Equipment

• bowl
• paper towels
• sauce pan
• whisk
• stove
• slotted spoon
• colander

Directions

1. Fill heavy-bottomed saucepan halfway with water, and bring to a boil.
2. Add shrimp and cook until shrimp turn pink, one to two minutes.
3. Drain in colander, and transfer to medium-sized bowl filled with ice water.
4. Let sit until cold, about five minutes.
5. Drain shrimp, peel, and then set aside.
6. Clean out saucepan and return to stove.
7. Add bacon and turn heat to medium-high. Cook, stirring often, until bacon is crisp, 8 to 10 minutes.
8. Remove bacon with slotted spoon, and drain on paper towels.
9. Add shallots to saucepan with bacon fat. Cook, stirring often, until shallots are soft, 1 to 2 minutes.
10. Whisk in vinegar, mustard, sugar, salt, and black pepper. Cook until hot, about 30 seconds. Turn off heat, add pea shoots, and toss until wilted.
11. Divide pea shoots between four plates, and top with shrimp.
12. Sprinkle with bacon, chives, and tarragon.