1. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes. Transfer to paper towel-lined plate. When bacon is cool enough to handle, coarsely crumble and set aside.

2. Pour off all but 1 tablespoon fat from skillet and heat over medium-high heat until shimmering. Add shallots and cook until well browned, 3 to 5 minutes. Add snap peas, water, and 1 1/4 teaspoons salt and cook, covered, until snap peas are crisp-tender, 2 to 4 minutes, stirring halfway through cooking.

3. Uncover and continue to cook, stirring often, until liquid has evaporated and snap peas are tender, 1 to 3 minutes. Remove from heat and stir in mint, lemon zest and juice, and reserved bacon. Season with salt and pepper to taste. Serve.

Serves 4 to 6