Brioche Shrimp Rolls

Meanwhlie, thinly slice the radishes and scallions, keeping scallion whites and greens separate. Chop the tarragon leaves.

Once the water is boiling, reduce to a simmer, and add the shrimp. Cook until just opaque, about 2-3 minutes. Drain and rinse under cold water to cool. Set aside.

Make the salad dressing: in a small bowl, combine 1 tablespoon lemon juice with 1 tablespoon sour cream. Then whisk in 2 tablespoons olive oil and scallion greens, then season with salt and pepper.

Halve the brioche rolls and place them on a baking sheet in the oven to toast for 3-4 minutes.

While the rolls toast, make the shrimp mixture: dice the shrimp into 1/2-inch pieces. In a large bowl, combine the shrimp with 1 tablespoon mayonnaise, 1 tablespoon sour cream, the lemon zest, scallion whites, tarragon, and a squeeze of lemon juice. Season with salt and pepper.