Here is a remarkable dish that comes together in minutes yet still looks and tastes so elegant it’s appropriate for serving at the fanciest dinner party you can imagine.
6 SERVINGS
1 |
pound shelled medium shrimp |
1 |
pound sugar snap peas, strings removed |
½ |
cup mayonnaise |
2 |
tablespoons snipped fresh chives |
1 |
teaspoon minced shallots |
1 |
teaspoon fresh lemon juice |
|
Sherry vinegar |
Cook the shrimp in plenty of rapidly boiling salted water just until firm, about 5 minutes. Drain and chill in ice water to stop the cooking. Pat dry and combine with the sugar snap peas in a large bowl.
In a small bowl, whip together the mayonnaise, chives, shallots and lemon juice. Beat in a splash of sherry vinegar, then taste and add more if necessary.
Spoon two thirds of the mayonnaise over the shrimp and sugar snaps and stir together. The mayonnaise should lightly and uniformly coat both. If necessary, stir in a little more mayonnaise. Refrigerate before serving.