Total Time
30mins
Prep 15 mins
Cook 15 mins

Nice little luncheon dish, or light dinner for a summer night with fresh fruit and white wine or champagne!

Ingredients Nutrition

Directions

  1. Shell and devein shrmp, leaving the tail on 4 shrimp for garnish.
  2. In 3 quart pan over high heat, bring 2 inches of water to a boil, add shrimp, and return to boiling. Reduce heat to low and cook shrimp 1 minute or until tender; drain. Set aside the four garnish shrimp and dice remaining.
  3. Dice eggs and avacado. With fork, mash next 7 ingredients, (mayonnaise through pepper.) Fold in toasted almonds, eggs, and shrimp, and toss to coat well.
  4. Slice each croissant horizontally in half. Place lettuce leaves on bottom halves, top with shrimp mixture, replace top halves. Garnish each sandwich with shrimp.