1/2 cup white wine
2 tablespoons chopped shallots
1 tablespoon sugar
3/4 cup Dijon mustard
1 cup vegetable oil
1 cup olive oil
2 tablespoons sherry
salt and pepper to taste
1 teaspoon dried dill weed
90 snow peas, blanched
90 medium shrimp, cooked and deveined, with tails left on
toothpicks
Prepare the sauce: combine the wine, shallots, sugar, mustard, oils, sherry, salt and pepper, and dill weed in the bowl of a food processor. Process until combined. Refrigerate while you assemble the shrimp and snow peas. Wrap one snow pea around each of the shrimp and secure with a toothpick. Arrange the shrimp on a platter, leaving room in the center for a bowl of the sauce, for dipping.
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