Shrimp with Mustard Vinaigrette Wrapped in Snow Peas
Makes 15-20 servings
Recipe type: Appetizer
  • 1 bay leaf
  • 1 pound large shrimp, peeled and deveined
  • 15-20 snow peas
  • Vinaigrette
  • ½ 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
  1. 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).
  2. Drain shrimp and place in a bowl or large plastic bag.
  3. Mix vinaigrette ingredients in a covered jar. Shake well and pour over shrimp.
  4. Refrigerate overnight.
  5. String the peas and blanch in boiling water for 30 seconds. Drain and cool.
  6. Wrap a pea around each shrimp and secure with a toothpick.
  7. Serve cold or at room temperature.
  8. The vinaigrette can be made a couple of days ahead.
  9. The shrimp can be cooked the day before and marinated.
  10. Assemble the day of the event.
Recipe by California Greek Girl at