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1
Combine the anchovies, mayonnaise, sour cream, scallions, herbs, lime juice, and salt in a blender.
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2
Puree to make a smooth dressing.
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3
Season, to taste, with salt and pepper.
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4
Refrigerate for 1 hour before serving.
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5
Can be stored in the refrigerator for up to 2 days.
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6
2 pounds medium shrimp, peeled and deveined with tails
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7
Oil or melted butter, for grilling
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8
Kosher salt and freshly ground black pepper
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9
1 lime
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10
Toss the shrimp with just enough oil or butter to coat lightly, and then season with salt and pepper.
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11
Preheat a grill pan over medium-high heat.
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12
Grill the shrimp until they just curl and are translucent, about 1 1/2 minutes on each side.
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13
Squeeze the lime over the shrimp and serve warm or at room temperature with the dip.
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14
6 cups cold water
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15
2 cup white wine
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16
4 strips lemon zest
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17
2 teaspoon kosher salt
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18
1 teaspoon black peppercorns
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19
1 fresh bay leaf, sliced
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20
2 pounds medium shrimp, peeled and deveined with tails
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21
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.
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22
Pull the pan from the heat and set aside for 3 minutes.
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23
Drain the shrimp and put them in a bowl.
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24
Cover the bowl tightly with plastic wrap, and pierce the wrap a few times to let steam escapeotherwise water will collect on the wrap and drip onto the shrimp.
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25
Chill at least 30 minutes before serving.
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26
Inactive Prep Time: 33 minutes
