Shrimp with Orange Tomato Cocktail Sauce and Green Goddess Dipping Sauce

• 3 lb large shrimp in shell (75)shrimp
• 3/4 cup ketchupketchup
• 1/4 teaspoon finely grated fresh orange zestorange
• 1/4 cup fresh orange juiceorange-juice
• 1 to 1 1/2 tablespoons fresh lemon juice
• 3 tablespoons drained bottled horseradishhorseradish
• 1/4 teaspoon Tabasco
• 1/2 cup mayonnaisemayonnaise
• 1/2 cup sour creamsour-cream
• 1/4 cup chopped scallionscallion
• 2 tablespoons chopped fresh chiveschive
• 2 tablespoons chopped fresh flat-leaf parsleyparsley
• 2 teaspoons chopped fresh tarragontarragon
• 3 flat anchovy fillets or 1 tablespoon anchovy paste
• 1 tablespoon fresh lemon juicelemon-juice
• 1/4 teaspoon saltsalt
• 1/8 teaspoon black pepperpepper

1. 01Bring a 6- to 8-quart pot two-thirds full of salted water to a boil, then simmer shrimp, stirring occasionally, until they turn pink and are almost cooked through (they will still be translucent in very center but will continue to cook from residual heat), about 3 minutes. Drain and cool. Peel shrimp, leaving tail and first segment of shell intact.

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