Crudités with Green Goddess Dip

2 anchovy fillets

1 medium shallot , coarsely chopped

1 tablespoon Champagne vinegar or white wine vinegar

1 garlic clove, peeled

1 large ripe avocado , peeled, pitted, quartered

1/2 cup sour cream

1/4 cup chopped fresh Italian parsley

3 tablespoons chopped fresh tarragon

1 tablespoon chopped fresh basil

1/2 cup olive oil

30 cooked large American shrimp , peeled, tails left intact

Heads of green and red Belgian endive , trimmed, leaves separated

Easter Egg radishes, trimmed, with some tops still attached

Heirloom baby carrot s, peeled, trimmed, with some tops still attached

Persian or Japanese cucumber s, cut into 3x 1/2-inch spears

Sugar snap peas, trimmed

Red, yellow, and orange bell peppers, cut into 3x 1/2-inch strips