Marinated Shrimp Wrapped in Snow Peas

Martha Stewart popularized this crowd-pleaser years ago. It's easy and can be made ahead. Bring a large pot of salted water to a boil and add the bay leaf. Add the shrimp and cook just until the shrimp are pink and cooked through, 1 1/2 to 3 minutes. Do not overcook. Drain the shrimp, immerse in ice water to stop the cooking and drain again. Transfer to a shallow glass or stainless steel dish. Combine the vinegars, oil and garlic. Pour the mixture over the shrimp and stir to coat well. Cover the dish with plastic wrap and refrigerate for 1 to 2 days, tossing the shrimp every 12 hours. String the snow peas and blanch in boiling water for 30 seconds. Chill in ice water, drain and dry thoroughly. Split the pods lengthwise, so that you have enough separate halves for each shrimp. Wrap a pea pod around each shrimp and fasten by piercing with a round natural-wood toothpick. Serve cold or at room temperature. --- From "Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart with Susan Spungen (Clarkson Potter, $35) Per serving: 22 calories (percent of calories from fat, 52), 2 grams protein, less than 1 gram carbohydrates, less than 1 gram fiber, 1 gram fat, 22 milligrams cholesterol, 25 milligrams sodium.