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For the dry cure: Mix together the salt, dextrose and pink salt. Store in an airtight container in a dry place for up to 6 months.
For the tasso ham: Coat the pork loin in the dry cure. Place in a nonreactive container and let cure in the refrigerator for 1 week. Preheat a smoker to 225 degrees F. Remove the pork, rinse off the cure with cold water and pat dry. Coat the pork in tasso spice, and then smoke until the internal temperature reaches 165 degrees F, 3 hours. Let cool.
For the black-eyed peas: Cover the black-eyed peas with cold water and soak in the refrigerator for 24 hours. Discard the soaking water and place the peas into a pot with the ham hock and large pinch of salt. Bring to a boil, and then reduce to a simmer. Cook until the peas are tender.
Strain and discard the cooking liquid from the peas and set aside. Shred the meat from the ham hock bone and add to a large saucepan with 2 cups of diced tasso ham. Brown the meats evenly, and then add the celery, onions and peppers and cook until translucent. Add the garlic and cook for 1 minute. Stir in the black-eyed peas and turn off the heat.
Transfer 2 cups of the black-eyed peas and the stock to a blender and puree until smooth. Add back to the saucepan and return over low heat. Stir in the butter, salt and black pepper. If the mixture is slightly dry, add a little water to reach desired consistency. Let the peas warm through.
Preheat a grill to high heat.
Keep the sauce in a warm place but do not return to high heat.
Toss the shrimp with olive oil, salt and black pepper, and then grill until cooked through. Stir the spinach into the black-eyed peas and warm through. Add more butter, salt and black pepper to taste.
Reserve any remaining tasso ham for another recipe.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.