Cook snow peas in boiling water until tender-crisp.

Plunge snow peas in cold water to stop cooking.

Reserve the snow peas.

In a large skillet, melt 2 tablespoons of butter.

Saute apple slices until softened but not mushy.

Sprinkle apple slices with sugar.

Turn up the heat and brown the apples.

Remove apple slices from the skillet and reserve.

In the same skillet, melt the remaining 4 tablespoons of butter.

Add finely minced yellow onion and saute until translucent.

Add the shrimp to the skillet and cook until pink and opaque.

Pour in the white wine and let it reduce slightly.

Stir in the Dijon-style mustard.

Add the heavy cream (or creme fraiche or yogurt) and simmer briefly to thicken the sauce.

Gently fold in the cooked snow peas and apples.

Serve immediately.