Shrimp Salad Croissants
I've had this recipe for years and get raves whenever I make it. It can be served on a bed of lettuce or a-top a flaky croissant. Either way, it's perfect for a quick , delicious lunch.
--Molly Seidel, Edgewood, New Mexico
Ingredients
- 1 pound cooked small shrimp
- 2 celery ribs, diced
- 2 small carrots, shredded
- 1 cup mayonnaise
- 1/3 cup finely chopped onion
- Dash salt and pepper
- 2 packages (2-1/4 ounces each) sliced almonds
- 8 croissants, split
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