2 1/2 lb. med. shrimp, cooked, peeled & deveined (about 50)
1 lb. snow peas, strings removed

MARINADE:

1/4 c. fresh parsley
1 1/2 c. best quality olive oil
1/4 c. sherry vinegar
1 1/2 tbsp. Dijon mustard
1 tbsp. fresh lemon juice
2 tsp. salt
2 tbsp. fresh or 2 tsp. dried rosemary (or dill)
1/2 tsp. sugar
Freshly ground pepper to taste
1 clove garlic, crushed
2 tbsp. chopped shallots

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.