3/4 cup mayo
2 Anchovy Filets; minced
1 Tbsp chopped Parsley
1 Tbsp chopped Chives
1 Tbsp chopped Green Onion
1 Tbsp Tarragon Vinegar
3/4 Tsp Tarragon
1 Garlic Clove; halved
1 head Romaine Lettuce
3 cups cooked, shelled and devined Shrimp; chilled

Combine first 7 ingredients. Chill

Rub Salad Bowl with garlic clove; discard garlic.
Tear Romaine into bite sized pieces.
Add Shrimp and Dressing. Toss until coated.

6 servings