For the dressing:
For the salad:
Whisk the first six dressing ingredients together until well-blended. Whisk in the olive oil and set aside. Bring a medium pot of water to a boil. Drop snap peas in and cook for one minute, until bright green and crisp-tender. Drain and rinse with cold water. In a large bowl, toss peas with the shrimp, shallot, and dressing. Chill for one to three hours. Sprinkle with sesame seeds before serving. Cook’s Note You can substitute an equal amount of sesame oil for tahini for similar results.