Put peas in saucepan, cover with water and cook in boiling water for 5 minutes. Drain and set aside.

Meanwhile, cook bacon in a large skillet over medium heat until crisp. Remove bacon and crumble; reserve 2 teaspoons of bacon drippings in skillet.

Saute shallots in the hot bacon drippings over medium-high heat for 2 minutes until tender. Stir in orange zest, orange juice, pepper and salt. Cook, stirring occasionally, 5 minutes until reduced by half. Add peas and cook for 5 minutes; stir in mint and butter.

Transfer peas to a serving dish and sprinkle with crumbled bacon.