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1
Bring 6 cups water to a boil in a large saucepan over medium-high heat.
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2
Add 1 teaspoon of the salt, and squeeze the lime into the water.
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3
Add the shrimp, cover the pot, and remove from the heat.
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4
Let the pan sit for about 3 minutes.
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5
Remove the shrimp from the water with a slotted spoon and immerse them in an ice bath to stop the cooking.
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6
Peel the shrimp, removing the tail.
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7
In a large bowl, combine the lemon zest and juice.
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8
1/2 teaspoon of the salt, garlic, dill, and mustard.
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9
Stir to combine, and let the mixture sit for 3 minutes to give the salt a chance to dissolve.
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10
Whisk in the olive oil and black pepper.
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11
Add the shrimp to the marinade and toss to coat.
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12
Cover the bowl and refrigerate for at least 3 hours and up to 24 hours.
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13
Bring a pot with 4 cups of water to a boil.
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14
Add the remaining 1/2 teaspoon salt to the water, along with the snow peas.
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15
Cook for 3 minutes.
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16
Remove the snow peas from the hot water with a slotted spoon and immerse them in an ice bath to stop the cooking.
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17
Remove from the ice bath and lay them out on a towel to dry.
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18
Wrap a snow pea around the circumference of each shrimp.
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19
Secure it in place with a toothpick.
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20
Arrange the shrimp on a decorative platter and keep refrigerated until ready to serve.
