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Shrimp with Mustard Vinaigrette

Makes 15-20 servings
Course Appetizer
Cuisine American
Keyword mustard, shrimp, snowpeas, vinaigrette
Author Martha Stewart

Ingredients

  • 1 bay leaf
  • 1 pound large shrimp, peeled and deveined
  • 15-20 snow peas
  • Vinaigrette
  • 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

Instructions

  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. Refrigerate overnight.

  4. String the peas and blanch in boiling water for 30 seconds. Drain and cool.

  5. Wrap a pea around each shrimp and secure with a toothpick. Serve cold or at room temperature over ice.

  6. 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 and refrigerate until ready to serve.

  7. Assemble the day of the event.