1. Purée the basil, parsley, chives, anchovies, garlic, capers, vinegar and 6 tbsp oil in a food processor. Season with pepper. Juice 1 lemon half and cut the remaining half into 4 wedges.
2. Heat the remaining 2 tbsp oil in a large skillet and cook the shrimp, tossing frequently, 6 minutes, or until just cooked through. Sprinkle over the lemon juice and salt (in moderation) and pepper.
3. Serve the shrimp with herb sauce and lemon wedges.
Per serving: 348 calories, 29g fat, 4g saturated fat, 111mg cholesterol, 797mg sodium, 7g carbohydrate, 3g fiber, 2g sugar, 17g protein