Posted by bettyboop at recipegoldmine.com 9/4/2001 6:12 am
This is another one of those appetizers which I made for my son's wedding. This was sandwiched between mini-croissants which was a big hit with everyone. Hope you enjoy!
1 cup tiny cocktail shrimp, finely chopped 2 hard boiled finely chopped eggs 1/2 teaspoon fresh lemon juice or to taste 2 tablespoons finely chopped onion 2 tablespoons mayonnaise ( not salad dressing) 2 tablespoons finely chopped celery Mini-croissants
Combine all of the above ingredients mixing well. Spread on sliced mini-croissants and cut in half. Arrange on decorative platter lined with Boston bib lettuce. Cover and refrigerate until ready to serve.
I have on occasion added some dry Hidden Valley Ranch dressing to give it an extra zing. The amount will depend on you. You can also substitute 1 slice of whole wheat bread that you butter then add your filling and top with a slice of white bread, cut off the ends and cut into quarters.
