Black Eyed Pea and Shrimp Salad
Ingredients
- 1 1/2 cups dried black-eyed peas (9 ounces)
- 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
- Coarse salt
- 1/2 cup extra-virgin olive oil
- 24 large shrimp, peeled and deveined
- 1/4 cup plus 1 teaspoon cider vinegar
- Boston lettuce, for serving
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