Ingredients
12 ounces unshelled English peas
1 tablespoon extra-virgin olive oil
1/4 cup unsweetened shredded coconut, lightly toasted
Cayenne pepper
Flaky sea salt, such as Maldon
Lime wedges
Preparation
Toss peas with oil. Thread onto skewers. Heat grill to medium-high. Cook, turning once, until blistered in places, about 5 minutes. Transfer to a platter. Top with coconut; season with cayenne, salt, and a squeeze of lime. Serve warm or room temperature, with an empty bowl for the pods.
