Wash the shrimp thoroughly and place them in a large bowl. Combine olive oil,
lemon juice, soy sauce, balsamic, parsley and tarragon. Let the shrimp stand in this
mixture for at least 2 hours, tossing them around now and then so that they will be
equally marinated.
When you are ready to cook, remove all racks from oven except the lowest one
and preheat to broil.
Remove the shrimp from marinate and arrange on a cookie rack sitting on a cookie
sheet. Broil and cook for three minutes on each side, turning twice. They should be
tender, moist and lightly charred.
Meanwhile, take 1/3 of the marinate, bring to a boil and reduce to a glaze. Let cool
then add 1 tablespoon of mustard and 1 tablespoon of mayonnaise. Serve as a
dipping sauce.
As soon as you remove the shrimp from the broiler lightly season with sea or
kosher salt. Serve with the dipping marinate and have finger bowls and pass plenty
of paper napkins. And some good bread sliced very thin.
