4 tbsp. unsalted butter
1 tbsp. fresh or 1 tsp. dried tarragon
24 marble (rye & pumpernickel) cocktail rounds of bread
48 thin red radish slices
24 cooked lg. shrimps, halved lengthwise
24 tiny sprigs of fresh dill

Bring the butter to room temperature and mix well with the tarragon. Spread 1/2 teaspoons of butter mixture on one side of each cocktail round. Lay 2 radish slices on top of buttered bread. Cover with 2 shrimp halves, cut side down; garnish each with a dill sprig. Yield: 24 sandwiches.