Perfectly Poached Shrimp with Green Goddess Sauce

• 1 large garlic clove
• 2 cups mayonnaise
• 1 cup (packed) chopped fresh parsley
• 1/4 cup chopped fresh chives
• 1/4 cup chopped green onions (white and pale green parts only)
• 3 tablespoons chopped fresh tarragon
• 8 canned anchovy fillets
• 1 tablespoon rice vinegar
• 3/4 cup coarse kosher salt
• 4 pounds uncooked unpeeled jumbo shrimp (about 75)

1. Finely chop garlic in food processor.
2. Add all remaining ingredients; blend until smooth and pale green.
3. Season sauce to taste with salt and pepper.
4. Transfer sauce to serving bowl.
5. Cover and refrigerate until cold.
6. (Can be prepared 2 days ahead.
7. Keep refrigerated.)
8. Fill 2 large bowls with ice water; set aside.
9. Bring very large pot of water to boil over high heat.
10. Add 1/2 cup coarse salt to boiling water; return to boil.
11. Rub shrimp in another large bowl with remaining 1/4 cup salt.
12. Add shrimp to boiling salted water and cook just until cooked through, about 3 minutes (water will not return to boil).
13. Immediately drain shrimp in colander, then quickly divide between prepared bowls of ice water; cool completely.
14. Drain well.
15. Peel and devein shrimp, leaving tails intact.
16. Arrange shrimp on platter.
17. (Can be made 4 hours ahead.
18. Cover and refrigerate.)
19. Serve shrimp with sauce.

garlic, mayonnaise, parsley, fresh chives, green onions, tarragon, anchovy, rice vinegar, coarse kosher salt, jumbo shrimp

Taken from www.epicurious.com/recipes/food/views/perfectly-poached-shrimp-with-green-goddess-sauce-108224 (may not work)