Grilled English Peas

Author Notes: This is not so much a recipe as an idea — a gloriously messy option for a mid-summer evening. To eat the peas, pull one from the bowl, slide the whole thing in your mouth, then drag your teeth along the tender pod until you get all of the tiny peas out. When you bite down, it’s like a “pop! pop! pop!” of little flavor bombs.

I like to serve them as a prelude to a whole grilled fish, lamb ribs, pork ribs, chicken wings, shell-on shrimp anything else messy and hands-on. It’s a meal for intimates (or for strangers with whom you wish to become more intimate) and is best served with lots of wine and cold beer and great big napkins. Consider this the perfect opportunity to eat messily and with abandon.

To note: I have done the same with fava beans. They are equally delicious, though making the dish takes much more work. —Aliwaks

Serves: 4