Shrimp with Mustard Vinaigrette Wrapped in Snow Peas Serving Size - 15 Prepared By - Alex Recipe Rating
			1 bay leaf 1 pound large shrimp, peeled and deveined 15-20 snow peas VINAIGRETTE INGREDIENTS: 1/2 cup oil 3 tablespoons red wine or white wine vinegar 3 tablespoons Dijon mustard 1 tablespoons chopped shallots 1 teaspoon finely minced ginger 1 clove garlic, finely minced 1 tablespoon chopped dill pinch sugar salt and pepper to taste
			Add bay leaf to a large pot of water and bring to a boil. Add the shrimp and cook, stirring constantly, until just done. (2-3 minutes). Drain shrimp and place in a bowl or large plastic bag. Mix vinaigrette ingredients in a covered jar. Shake well and pour over shrimp. Refrigerate overnight. String the peas and blanch in boiling water for 30 seconds. Drain and cool. Wrap a pea around each shrimp and secure with a toothpick. Serve cold or at room temperature. The vinaigrette can be made a couple of days ahead. The shrimp can be cooked the day before and marinated. Assemble the day of the event