Shrimp Salad

1 cup sugar snap peas or snow peas (remove strings from end)
¼ cup fresh cilantro leaves (keep the stems for later)
2 whole green onions, or 1 shallot
3 tbsp white wine vinegar
2 tbsp honey
1 tbsp ground cumin
1 lime, halved
1 garlic clove, smashed
½ cup olive oil
Salt and freshly ground black pepper
2 lbs large shrimp
2 cucumbers, peeled and thinly sliced

Grab a large saucepan and boil water. Sprinkle the water with salt. Add the peas to the boiling water for 30 seconds. (blanching them) They will be bright green and just tender. Drain the peas and run them under cold water until completely cooled. Drain them again and pat dry.

In a blender toss in cilantro, green onions, vinegar, honey, cumin, lime juice and garlic and puree. Add the olive oil in a slow stream to the mixture in the blender. Add salt and pepper and set aside.

Now grab the cilantro stems and the left over lime halves that you squeezed and toss them into a large pan of water and bring to a boil. Toss in some salt and the shrimp. Cook these about 2 minutes, just until pink. Drain the shrimp. Toss the shrimp and the peas together in a large bowl. Drizzle with the dressing and toss to coat. You can add as much dressing, salt and pepper to your taste.
Note: This can be served immediately or it can be made up to 1 day in advance. It is delicious either warm or cold.