1 lb. fresh, lg. sized cooked shrimp, shelled, deveined (about 35)
1 (8 oz.) bottle Dijon vinaigrette dressing
5 oz. fresh pea pods (about 35)

Place shrimp in bowl. Pour dressing evenly over all, and stir to coat. Cover and refrigerate at least one hour. Drain.

Remove strings from pea pods. Place in boiling water for 1 minute, or until pea pods turn bright green. Drain and rinse with cold water. Wrap one pea pod around each shrimp. Secure with a toothpick. Cover and refrigerate until serving.