For appetizers, for a light lunch, for parties, for so much more.
Cook over medium, stirring often, to dissolve salt.
Remove from heat, and whisk in oil and 2 teaspoons Dijon mustard until combined.
Credit:Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley
Place shrimp, mirliton, and onion in a gallon-size ziplock plastic bag.
Add vinegar mixture to the bag, shaking to coat.
Press out as much air as you’re free to; seal bag.
Remove leaves from remaining 2 tarragon sprigs, and finely chop.
Remove 2 cups of the shrimp mixture from bag; drain and pat dry.
Reserve remaining shrimp mixture for another use.
Spread 2 heaping tablespoons mayonnaise mixture on 1 side of each bread slice.
Arrange 1/2 cup shrimp mixture on each bread slice.
Sprinkle with radish slices and remaining chopped tarragon.
