Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        medium shrimp -- cooked, peeled deveined -- (about 50)
   1      pound         snow peas -- strings removed
                        --marinade:--
     1/4  cup           fresh parsley
   1 1/2  cups          best quality olive oil
     1/4  cup           sherry vinegar
   1 1/2  tablespoons   dijon mustard
   1      tablespoon    fresh lemon juice
   2      teaspoons     salt
   2      tablespoons   fresh or 2 tsp. dried
                        rosemary -- (or dill)
     1/2  teaspoon      sugar
                        freshly ground pepper to taste
   1      clove         garlic -- crushed
   2      tablespoons   chopped shallots

Preparation:

Mince parsley in food processor for 10 seconds, using steel blade. Add remaining ingredients and process for 5 seconds to mix. Transfer marinade to a 4 quart bowl and set aside. While shrimp are still warm, cut in half lengthwise. Add to marinade and toss to coat evenly. Cover and refrigerate at least 6 hours or overnight. Blanch snow peas in 2 quarts boiling salted water for 30 seconds. Drain and run under cold water to cool completely. Drain again and pat dry. Split snow peas in half lengthwise. Wrap a snow pea half around a shrimp half horizontally and secure with a toothpick. Refrigerate. Makes 100.