Categories: Dips, Fish/sea 
      Yield: 4 servings 
  
      2 ts Dijon mustard                       1 ts Lemon juice 
  1 1/2 ts White wine vinegar                  2 ts Fresh tarragon; chopped, or 
      2 ts Dried tarragon; crushed             1 c  Mayonnaise 
    3/4 c  Baby shrimp                       1/2 c  Sour cream 
  
  Mix the mustard, lemon juice, vinegar, and tarragon.  Blend in the 
  mayonnaise.  Add the shrimp, then the sour cram.  Blend well.  Cover and 
  chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake 
  Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.