Making the sauce for this shrimp salad is much like making mayonnaise, except we replace the eggs with shrimp. We love serving this on a bed of watercress or mesclun. This recipe dates to 1834 and was originally made with lobsters poached in Madère. The tomalley and liver were used to create the sauce.
Chop the shallot and put in a blender with ¼ cup of shrimp and Dijon mustard. Reduce to a purée. Add soya sauce, Pastis and lemon juice. Blend well to incorporate fully. Initiate the blender and stream the olive oil to create a light emulsion.
Pour into a bowl then add tarragon, chives, parsley and crushed pepper. Mix well.
Place shrimp on a plate accompanied by Courchamps sauce and lemon wedges.