Directions:

Preheat oven to 425 degrees F. Lay the prosciutto in an even layer on a baking sheet and bake until crispy and deep golden brown, about 8 minutes. Remove from oven and let cool. 

Meanwhile, melt the butter in a large saute pan over medium heat. Add the shallots and cook until softened and translucent, about 4 minutes. Season the shallots with salt and pepper. Next, add in the thawed peas and cook until warmed through, about another 3-4 minutes. Season the peas with salt to taste and remove from heat. Stir in the lemon zest, juice and parmesan. Add the peas to a large bowl and add the watercress on top, the heat from the peas will lightly wilt the watercress. Top with the crispy prosciutto and serve immediately.