- 1/2 cup mayonnaise
- 1/4 cup chopped dill pickles
- 3 tablespoons chopped shallot
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons minced tarragon
- 1 pound peeled, tail-on cooked large shrimp
In medium bowl, whisk mayo, pickles, shallot, lemon juice and zest, at 1 tsp. tarragon; season. Sprinkle with remaining tarragon and serve with shrimp.