Split Second Shrimp And Snap Pea Salad - cooking recipe

Ingredients

1/4 c. salad oil
2 Tbsp. Dijon mustard
2 Tbsp. lemon juice
1/2 tsp. celery seed
2 slices onion
2 bay leaves
4 to 6 whole peppercorns
1 lb. frozen shrimp, peeled and clean
1 1/2 c. sugar snap peas (6 oz.)
6 c. torn and mixed salad greens
leaf lettuce
alfalfa sprouts

Preparation

Combine oil, mustard, lemon, celery seed and a dash of pepper.
Chill in refrigerator.
In a medium saucepan, combine onion, bay leaves, peppercorns and 4 cups water.
Bring to boil. Then reduce heat and add shrimp.
simmer 3 minutes.
Drain and cover, then chill.
Remove strings from snap peas.
Cook peas until crisp-tender and chill.