Remove broad beans from their pods and peel the thin skin.

Clean the peeled shrimp by removing the vein and rinsing under water. Pat dry.

Boil water in a pot, add salt, and cook the broad beans for about 2 minutes. Remove and let cool.

Using the same boiling water, cook the shrimp until they turn pink. Drain and let cool.

In a bowl, mix cream cheese until smooth, then add mayonnaise, lemon juice, and salt and pepper. Combine thoroughly.

Add the cooked broad beans and shrimp to the bowl and toss gently to coat evenly.