Green Goddess Dip with Grilled Shrimp

1. Combine the anchovies, mayonnaise, sour cream, scallions, herbs, lime juice, and salt in a blender. Puree to make a smooth dressing. Season, to taste, with salt and pepper. Refrigerate for 1 hour before serving. Can be stored in the refrigerator for up to 2 days.

Grilled Shrimp:

1. 2 pounds medium shrimp, peeled and deveined with tails
2. Oil or melted butter, for grilling
3. Kosher salt and freshly ground black pepper
4. 1 lime
5. Toss the shrimp with just enough oil or butter to coat lightly, and then season with salt and pepper. Preheat a grill pan over medium-high heat. Grill the shrimp until they just curl and are translucent, about 1 1/2 minutes on each side. Squeeze the lime over the shrimp and serve warm or at room temperature with the dip.

Poached Shrimp:

1. 6 cups cold water
2. 2 cup white wine
3. 4 strips lemon zest
4. 2 teaspoon kosher salt
5. 1 teaspoon black peppercorns
6. 1 fresh bay leaf, sliced
7. 2 pounds medium shrimp, peeled and deveined with tails
8. Combine all the ingredients in a large saucepan and heat over high heat until the shrimp turn pink and firm up, and the water just barely begins to simmer, about 6 minutes. Pull the pan from the heat and set aside for 3 minutes.
9. Drain the shrimp and put them in a bowl. Cover the bowl tightly with plastic wrap, and pierce the wrap a few times to let steam escape¿otherwise water will collect on the wrap and drip onto the shrimp. Chill at least 30 minutes before serving.