- 3/4 cup mayonnaise
- 1/2 cup dill pickles, finely chopped
- 2 tablespoons fresh tarragon, chopped
- kosher salt and black pepper
- 1 1/4 pounds cooked peeled and deveined large shrimp
- 1 cup store-bought cocktail sauce
- In a small bowl, combine the mayonnaise, pickles, tarragon, and ¼ teaspoon each salt and pepper. Serve with the shrimp and cocktail sauce.