blistered peas-in-the-pod with lemon and salt

Wash and pat dry the fresh peas in their pods. Toss in a bowl with a drizzle of olive oil.Heat your grill to a medium-high temperature. Use tongs to arrange the pea pods across grill grates so they don’t fall in. Grill for about 5 minutes on the first side, until blistered and dark in spots underneath. Flip pea pods over and repeat on second side, another 5 minutes, adding another minute or two if needed. [Note: My grill is small and fairly weak. This might take less time on a more robust grill. Look for blistering, not a measured amount of time.]Transfer grilled peas to a serving plate. Season with salt, pepper, and lemon zest; nestle lemon wedges on the plate for those who want fresh juice on theirs. There are two ways to serve these:Edamame-style: Serve in the closed pods, just like this, to be eaten “edamame-style” — i.e. holding the pod in your hand and popping the peas into your mouth, discarding the pod.Raft-style: Alternatively, you can peel open the pods, exposing the row of peas inside. With this method, I season the insides as well with salt, pepper, and zest. Add the optional extras of mint and crumbled cheese.Serve hot or warm. There will be no leftovers.