Perfectly Poached Shrimp with Green Goddess Sauce

Ingredients

• 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)

Steps

1. Finely chop garlic in food processor. Add all remaining ingredients; blend until smooth and pale green. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
2. Fill 2 large bowls with ice water; set aside. Bring very large pot of water to boil over high heat. Add 1/2 cup coarse salt to boiling water; return to boil. Rub shrimp in another large bowl with remaining 1/4 cup salt. Add shrimp to boiling salted water and cook just until cooked through, about 3 minutes (water will not return to boil). Immediately drain shrimp in colander, then quickly divide between prepared bowls of ice water; cool completely. Drain well. Peel and devein shrimp, leaving tails intact. Arrange shrimp on platter. (Can be made 4 hours ahead. Cover and refrigerate.) Serve shrimp with sauce.
3. Test-kitchen Tip: To peel the cooked shrimp while leaving the tail intact, begin by removing the legs. Then, holding the tail firmly between thumb and forefinger, pull off the shell. Using a small, sharp knife and starting just below the tail, make a shallow slit down the back of the shrimp to expose the black vein (some shrimp will not have one). Use tip of knife to remove the vein.