Deli Mango Shrimp Salad Croissant
Ingredients
- 12 croissants
- 1 lb 2 ounces Fresh California Avocado
- 12 Leaves Green Leaf Lettuce
- 12 pickle spears
SHRIMP AND MANGO SALAD BASE
- 1 lb 11 ounces raw shrimp (71/90)
- 14 tablespoon Mayonnaise
- 13 ¾ oz Ripe fresh mango peeled and pitted
- 1 ¾ teaspoonful freshly ground black pepper
- 9 tablespoon Sour cream
- 5 oz Celery
- 4 ½ tablespoon fresh basil
Instructions
PER PORTION:
- Place the lettuce on the heel of the bun.
- Top with 3 ½ ounces Mango Shrimp Salad Base (#10 scoop) and 3 avocado slices.
- Place the crown of the roll on the sandwich to close.
- Serve immediately with pickles.
TO MAKE A SHRIMP AND MANGO SALAD BASE:
- Steam shrimp for 30 seconds to 1 minute, until cooked through.
- Cool quickly.
- In a bowl, combine sour cream, mayonnaise, blanched celery, mango, basil, and pepper; mix well.
- Add the cooked shrimp.
- Keep it refrigerated and use it within 3 days.
Categories: Lunch & Dinner
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Lunch & Dinner
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