Tarragon Shrimp Salad

Place the shrimp in a large saucepan and add 8 cups of cold water, the Pernod and 1 tbl salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.

Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 tsp salt, 1 tsp pepper. Add the celery, scallions, mayonnaise and tarragon stirring to combine. Cover and refrigerate for at least 2 hours for the flavors to meld.

Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.