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2 kilos (16- to 20-count) peeled and deveined shrimp (2 1/2 kilos within the shell)
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3 tablespoons Pernod liqueur
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Kosher salt and freshly floor black pepper
2 tablespoons freshly squeezed lemon juice
1 cup small-diced celery
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3/4 cup thinly sliced scallions, white and inexperienced elements (4 scallions)
2 tablespoons minced recent tarragon leaves, plus additional for garnish
2/3 cup good mayonnaise, corresponding to Hellmann’s
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