Ingredients

• 3 anchovy fillets, soaked in cold water for 5 minutes, dried, and coarsely chopped
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 scallions (white and green), chopped
• 1 cup mixed fresh herbs, such as basil, parsley, and tarragon
• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 2 pounds shrimp, grilled or poached, recipes follow

Instructions

1. Combine the anchovies, mayonnaise, sour cream, scallions, herbs, lime juice, and salt in a blender. Puree to make a smooth dressing. Season, to taste, with salt and pepper. Refrigerate for 1 hour before serving. Can be stored in the refrigerator for up to 2 days.
2. 2 pounds medium shrimp, peeled and deveined with tails
3. Oil or melted butter, for grilling
4. Kosher salt and freshly ground black pepper
5. 1 lime
6. Toss the shrimp with just enough oil or butter to coat lightly, and then season with salt and pepper. Preheat a grill pan over medium-high heat. Grill the shrimp until they just curl and are translucent, about 1 1/2 minutes on each side. Squeeze the lime over the shrimp and serve warm or at room temperature with the dip.
7. 6 cups cold water
8. 2 cup white wine
9. 4 strips lemon zest
10. 2 teaspoon kosher salt
11. 1 teaspoon black peppercorns
12. 1 fresh bay leaf, sliced
13. 2 pounds medium shrimp, peeled and deveined with tails
14. Combine all the ingredients in a large saucepan and heat over high heat until the shrimp turn pink and firm up, and the water just barely begins to simmer, about 6 minutes. Pull the pan from the heat and set aside for 3 minutes.
15. Drain the shrimp and put them in a bowl. Cover the bowl tightly with plastic wrap, and pierce the wrap a few times to let steam escape¿otherwise water will collect on the wrap and drip onto the shrimp. Chill at least 30 minutes before serving.