3 cups water 4 single-serving lemongrass tea bags
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh curly parsley
1/4 cup finely chopped fresh tarragon
1 tablespoon rice vinegar
3/4 teaspoon kosher salt
6 ounces cooked peeled and deveined medium shrimp, halved lengthwise
2 1/2 ounces fresh baby spinach, chopped into 1-inch pieces (about 2 cups)
4 button mushrooms, very thinly sliced
1/2 cup thawed frozen sweet peas
Extra-virgin olive oil

Bring 3 cups water to a boil in a teapot or small saucepan over high; remove from heat. Add tea bags; cover and steep 5 minutes. Remove and discard tea bags; stir in chives, parsley, tarragon, vinegar, and salt. Bring tea just to a simmer over medium. Remove from heat.

Divide shrimp, spinach, mushrooms, and peas evenly between 2 shallow bowls. Pour hot tea mixture evenly into bowls; drizzle with olive oil, and serve.