Ingredients

• 6 anchovy fillets
• 2 tablespoons unsalted butter
• 2 cloves garlic, chopped
• 1/2 cup chopped fresh parsley, divided
• 2 tablespoons lemon juice (from 1 lemon)
• 1 cup diced stale bread
• 1 cup mayonnaise
• 1/2 cup tomato paste
• 1/4 cup chopped fresh tarragon
• 1 pound large, shell-on shrimp (26/30 size)
• 3 bay leaves
• 1 teaspoon whole black peppercorns
• 1 head iceburg lettuce, thinly sliced
• 2 limes, peeled and cut into segments
• Kosher salt and freshly ground black pepper

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Instructions

1. Preheat the oven to 375 degrees F.
2. Heat a large saucepan over medium-high heat; add the anchovies. Cook the anchovies, stirring, until beginning to soften, about 1 minute. Stir in the butter, garlic and 1/4 cup parsley. Cook the anchovy mixture until the butter begins to brown, about 2 minutes. Remove from the heat and stir in the lemon juice. Add the stale bread and toss until coated with the anchovy mixture. Transfer the bread to a large rimmed baking sheet and bake until golden brown, about 10 minutes. Set aside to cool completely.
3. Meanwhile, combine the mayonnaise, tomato paste, tarragon, 1/4 cup water and the remaining 1/4 cup parsley in a blender. Blend until smooth; transfer to a bowl and refrigerate until chilled, at least 30 minutes.
4. In a medium saucepan, combine the shrimp, bay leaves and peppercorns; add enough water to cover. Bring the water to a simmer and cook the shrimp just until pink, about 4 minutes. Fill a large bowl with ice water and set a medium bowl in the ice bath. Drain the shrimp and transfer the hot shrimp to the inner bowl. Cool the shrimp completely, and then peel and de-vein (discard the shells and tails).
5. In small glass jars, divide the lettuce and lime segments. Toss the mayonnaise mixture with the chilled shrimp in a bowl. Divide the shrimp among the jars. Top the shrimp mixture with the anchovy croutons. Serve chilled.