1 lg. green cabbage, hollowed
2 tbsp. peanut oil
1 lb. raw shrimp
1 c. sherry vinigrette
1/2 lb. snow peas
1 tbsp. Dijon mustard
1/4 c. sherry wine vinegar
1 c. olive oil
1 tsp. dill weed
Freshly ground black pepper

Place oil in skillet and saute shrimp until they turn pink, approximately 5 minutes. Remove shrimp from skillet to bowl or ziplock bag. Add vinegrette and marinate one hour or longer. Meanwhile, trim snow peas and boil in salted water for 2 minutes. Drain and immediately plunge into bowl of ice water for brilliant green color. After shrimp have marinated, remove from vinegrette. Wrap a snow pea around each shrimp, securing with cocktail pick. Fill inside of hollowed cabbage and arrange over outside of cabbage as well.