Shrimp and Snow Peas

2 tablespoons peanut oil
1 pound raw shrimp, about 18, peeled and deveined
1 cup Sherry Vinaigrette (attached)
18 snow peas, about ½ pound

1.Heat half the peanut oil in a small skillet. Saute half of the shrimp, stirring and tossing frequently, until done, about 4 minutes; shrimp will turn pink and become firm. Do not overcook.
2.Lift cooked shrimp from skillet with slotted spoon and transfer them to a small bowl just large enough to hold them. Repeat with remaining shrimp.
3.Pour 1/4 cup sherry vinaigrette over warm shrimp and let stand 1 hour.
4.Meanwhile, trim snow peas and drop them into a kettle of salted boiling water. Let them cook for about 2 minutes; the water need not even return to a boil. Drain immediately and plunger them into a bowl of ice water; this will stop the cooking process and set the brilliant green color.
5.When the snow peas are completely cool, drain them and pat dry. Split them along their seems, leaving the halves joined at one end.
6.Remove shrimp, one at a time, from the vinaigrette and wrap a snow pea around each shrimp. Skewer into place with a cocktail pick and arrange on a platter. Cover the platter and refrigerate until serving time.
7.Drizzle some of the remaining vinaigrette over shrimp just before serving, if desired.

Sherry Vinaigrette
1 tablespoon prepared Dijon-style mustard
1/4 cup sherry wine vinegar
1/4 teaspoon salt
freshly ground pepper to taste
1 ½ cups olive oil

1.Whisk mustard and sherry vinegar together in a small bowl
2.Stir in the salt and pepper to taste.
3.Whisking constantly, dribble the olive oil into the vinegar mixture in a slow, steady stream.
4.Taste, correct seasoning and reserve, covered, until ready to use.
Makes 1 3/4 cup