Shrimp wrapped in snow peas

1 Servings

Ingredients

Quantity Ingredient
2½ pounds Med shrimp; cooked, peeled and deveined, (about 50)
1 pounds Snow peas; strings removed, (sometimes it takes more)
¼ cup Fresh parsley
1½ cup Best quality* olive oil - *really - need a clean taste
¼ cup Sherry vinegar
1½ tablespoon Dijon mustard
1 tablespoon Fresh lemon juice
2 teaspoons Salt
2 tablespoons Fresh rosemary; (I snip mine)
½ teaspoon Sugar
1 Clove garlic; crushed, (good sized clove)- (I usually use 2)
2 tablespoons Chopped shallots; (can sub skinny green onions)
Freshly ground pepper to taste

Directions

MARINADE

Mince parsley in food processor for 10 sec. using steel blade. Add remaining marinade ingredients and process for 5 sec to mix. Transfer to a 4 qt bowl and set aside. I prefer a glass bowl.

While shrimp are still warm, cut in half lengthwise. Add to marinade and toss to coat evenly. Cover and refrigerate overnight - (at least 6 hours - the longer the better)

Blanch snow peas in 2 qt boiling salted water for 30 seconds. Drain and run under cold water immediately to cool completely. (You don't want them to become cooked) Drain again and pat dry. Split in half lengthwise.

Wrap a snow pea half around a shrimp half horizontally (like a shawl) and secure with a toothpick. Refrigerate.

Can't tell you how good these are. Your company will do it for me.

Posted to TNT Recipes Digest, Vol 01, Nr 923 by "PJ Holtzman" <pjishere@...> on Jan 09, 1998

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