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Bring a large pot of salted water to a boil.
Add peas and cook until just tender, 1 to 2 minutes.
Drain and rinse under cold water until cooled completely.
Pat dry with a paper towel and transfer peas to a medium bowl.
Toss with oil, and then gently stir in mint, salt, pepper, shallot, lemon zest and juice and 1/2 teaspoon salt.
Serve immediately, or refrigerate until ready to serve or up to 3 days.