Take two good shallots, lemon juice enough to get it wet, dry citric acid enough to make it bright and sour, one packet of Good Seasons dry Italian salad dressing mix, a lot of freshly ground coarse pepper, some basil, some white pepper, rather less celery salt, and a couple of tablespoonsful of ground coriander, and chomp together in a food chopper. Add a quarter to a half cup of olive oil, about one and a half square inches of the thinly-pared zest of an orange or tangelo, and an entire bunch of fresh cilentro. Chomp again. Salt as seems good. Pack most of it away for later. Run the remainder in the machine with several good dollops of mayonnaise. Serve with shrimp. Actually, serve with anything.
If you don’t like cilentro, try a different herb. Watercress. salad burnet, dill, lovage, or fresh basil would be good bets.