I have deciphered this recipe for the readers that need exact measurements. For those of you who do not, ignore my interpretation.
Snow Pea Wrapped Shrimp
20 large shrimp
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon champage vinegar
20 snow peas, stringed
20 toothpicks or small skewers
Combine shrimp, garlic, oil and vinegar in a ziploc bag. Close and refrigerate overnight.
In a pot of boiling salted water, add the snow peas and cook for no longer than 1 minute. Drain and run cold water over the peas.
Wrap one snow pea around each shrimp and secure in place with a toothpick. Refrigerate up to 6 hours before serving.
Yields: 20 servings