Fill the croissants just before wrapping and delivering to avoid any hint of sogginess.
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
In a large bowl, combine the shrimp, celery, carrots, mayonnaise, onion, salt and pepper. Cover and refrigerate for at least 2 hours. Just before serving, stir in almonds. Serve on croissants. 8 servings.
