|Impeded shrimp||1 1/2 Pound , use fresh (36 Medium Ones)|
|Water||1 Cup (16 tbs)|
|Lemon juice||1/3 Cup (5.33 tbs)|
|Dijon mustard||2 Tablespoon|
|Garlic||2 Clove (10 gm) , minced|
|Dried dill weed||3/4 Teaspoon|
|Peeled minced ginger root||1/2 Teaspoon|
|Crushed red pepper||1/4 Teaspoon|
|Fresh snow pea||36 , trimmed|
1. Bring 1 quart water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or until shrimp are done. Drain shrimp well; rinse with cold water. Peel and devein shrimp, and place in a shallow baking dish.
2. Combine 1 cup water and next 6 ingredients in a small bowl; stir well. Pour over shrimp; toss gently. Cover and marinate in refrigerator 4 to 6 hours, stirring occasionally.
3. Arrange snow peas in a vegetable steamer over boiling water. Cover and steam 3 to 5 minutes or until crisp-tender. Remove snow peas from steamer, and chill.
4. Wrap a snow pea around each shrimp; secure with a wooden pick, and arrange on a serving platter.