|Water||1 Cup (16 tbs)|
|White wine vinegar||1 Cup (16 tbs)|
|Dijon mustard||2 Tablespoon|
|Dill weed||3⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm)|
Bring 1 quart water to a boil in a large saucepan.
Add shrimp, and reduce heat, cook 3 to 4 minutes.
Drain; rinse in cold water.
Peel and devein shrimp.
Combine 1 cup water, vinegar, mustard, dill-weed, ginger, and garlic.
Pour over shrimp in a large shallow container.
Cover and marinate in refrigerator at least 4 hours.
To serve, wrap each shrimp with a strip of carrot; secure with wooden picks, and place on a serving platter.