Green Goddess Dip with Grilled Shrimp - anchovy

Method

• 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 pounds medium shrimp, peeled and deveined with tails
• Oil or melted butter, for grilling
• Kosher salt and freshly ground black pepper
• 1 lime
• 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.
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• 6 cups cold water
• 2 cup white wine
• 4 strips lemon zest
• 2 teaspoon kosher salt
• 1 teaspoon black peppercorns
• 1 fresh bay leaf, sliced
• 2 pounds medium shrimp, peeled and deveined with tails
• 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.
• 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 escapeotherwise water will collect on the wrap and drip onto the shrimp.
• Chill at least 30 minutes before serving.
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Inactive Prep Time: 33 minutes