X-Small Shrimp Salad Croissant


1 ½ lb Cooked peeled deveined X-Small Pacific Lush Shrimp

½ cup celery, finely diced

1 medium potato, finely minced and cooked

2 Tbs green onion, minced

3 Tbs mayonnaise

2 Tbs lemon juice

Salt and pepper

5 Tbs butter at room temperature

2 garlic cloves, minced

2 Tbs fresh parsley, finely chopped

6 Croissants


Thaw shrimp and dry with paper towel. In a medium bowl, combine shrimp, celery, green onion, and potato. In a small bowl, stir together lemon juice, mayonnaise, salt and pepper, and stir. Add mayonnaise to shrimp and combine all ingredients. In a different bowl, combine butter, garlic, parsley, salt, and pepper. Cut the croissants in half. Spread garlic butter on the inside of the croissants and fill with the shrimp salad. Serve with a green salad. Enjoy!