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cup of Mayonnaise (125ml)
cup of sour cream (125ml)
cup of fresh parsley, chopped (125ml)
3 tablespoons fresh chives, chopped (45ml)
1 tablespoon tarragon vinegar (15ml)
2 medium anchovy fillets
1 pound of shrimp, peeled and deveined
3 tablespoons tarragon vinegar (45ml)
2 teaspoons olive oil (10ml)
teaspoon of salt (2.5ml)

Prepare the dressing by placing all of the dressing ingredients into a food processor or blender and blitzing until a thick creamy pea green colour. Place the dressing in a bowl and set in the refrigerator for a minimum of 30 minutes.

Place the shrimp in a sealable plastic bag. Add the tarragon vinegar, oil and salt. Seal the bag and place the shrimp in the fridge to marinate for 30 minutes.

After 30 minutes, remove the shrimp from the marinade and pat dry. Leave them to come to room temperature for 10-15 minutes.

Preheat the grill to high heat - 2 steamboats with the hand test.

Oil the grill with vegetable oil and place the shrimp on the grate. Grill with the lid up for 2 minutes per side or until opaque. Remove them from the grill and place them into the refrigerator to cool.

Serve the cold shrimp with dressing on the side.

Yield: 6 servings

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