1 1/2 lb. med. shrimp (about 36), peeled and deveined
36 fresh pea pods (about 1 1/2 c.)
2 tbsp. butter
4 tsp. all-purpose flour
1/2 c. half-and-half or light cream
1/2 c. dairy sour cream
1/4 c. white wine vinegar
2 tbsp. Dijon-style mustard
1/4 tsp. dry mustard
1/2 tsp. pepper
1 tbsp. capers, drained (optional)

In a large saucepan cook shrimp, uncovered, in a large amount of boiling water about 2 minutes or until pink. Drain and set aside. Cook pea pods, covered, in a small amount of lightly salted, boiling water for about 3 minutes or until tender. Drain; rinse and cool. Wrap pea pods around the middle of the shrimp. Secure with wooden picks. Cover shrimp and chill.

For sauce, in a small saucepan melt butter. Stir in flour. Add half-and-half or cream all at once. Cook and stir over medium heat until thickened. Cook and stir 1 minute more. Remove from heat. Stir in sour cream, vinegar, mustards, and pepper. Pour into a serving bowl; cover and chill until ready to serve. Sprinkle with capers, if desired. Serve shrimp with sauce. Makes 36 appetizers.