It's that time of year when the herb garden is overflowing with flavor. We'll help you find ways to use your fresh herb harvest with this week's recipes. Today's comes from Fine Cooking and utilizes fresh tarragon.
Kosher salt 2 lb. large shrimp (31 to 40 per lb.), preferably easy-peel 3/4 cup finely chopped celery with leaves 1/2 cup mayonnaise 1/4 cup thinly sliced fresh chives 1 tablespoon finely chopped fresh tarragon 1 tablespoon fresh lemon juice; more to taste Freshly ground black pepper 6 hot dog rolls, preferably New England-style split-top rolls