1 c. mayonnaise
1 tsp. prepared mustard
1 tsp. gherkins, minced
1 tsp. capers, minced
1 tsp. parsley, minced
1 tsp. chives, minced
1/2 clove garlic, minced
1/2 tsp. anchovy paste
Salt and pepper

Mix above ingredients thoroughly. This is sufficient sauce for 2 pounds of cooked shrimp. Store in refrigerator. Serve sauce thoroughly chilled in bowl surrounded by ice cold shrimp, each jabbed with a toothpick.