Ingredients
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
tbsp chopped fresh tarragon
3/4
cup coarse kosher salt
4
pounds uncooked unpeeled jumbo shrimp (about 75)
Directions
2.
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.)
4.
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.
5.
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.
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