3/4 pound frozen cooked peeled and deveined medium shrimp
Creole seasoning salt
8 ounces fresh snow peas
Teriyaki glaze (I prefer Hot Squeeze)
Toasted sesame seeds for garnish
Thaw the shrimp overnight in the refrigerator. When thawed, “freshen” them up with the juice of one lemon and sprinkle lightly with some Creole seasoning salt.
Count out your shrimp, snow peas and grape tomatoes. You will need an equal amount of each.
Bring a medium sized pot of salted water to a boil. Remove the stem and string from the fresh snow peas. When water is boiling add the snow peas and let cook for 1 minutes.
Drain and place in a bowl of iced water, until completely cooled. Drain and pat dry.
Cut the grape tomatoes in half, crosswise. Using a toothpick, place one half of a tomato onto the pick, with the cut side facing outward.
Repeat with half of the tomatoes.
Now fold a snow pea over the large part of the shrimp and add to the pick.
Repeat with remaining picks.
Finish the picks with the other half of the grape tomatoes with the cut side facing the shrimp.
Place skewered shrimp in a circular pattern in a decorative dish.
Drizzle with the teriyaki glaze and garnish with the toasted sesame seeds.
Serve chilled. Makes about 50-60 skewers.