YIELD: 48

Creamy Mango Shrimp Salad:
6 lbs. 13¾ oz. shrimp, raw, peeled & deveined, tails off
2 cups 4 ⅔ Tbsps. sour cream
3 cups 6⅞ Tbsps. mayonnaise
1 lb. 4⅝ oz. celery, diced ¼", blanched
3 lbs. 6⅞ oz. mango, fresh, ripe, diced ¼"
1 cup 2⅓ Tbsps. basil, fresh, chiffonade
2 Tbsps. 1 tsp. black pepper, ground

1. Steam shrimp for 30 seconds to 1 minute until minimum internal temperature is 145°F. Cool quickly to 40°F or below.

2. In a bowl, combine sour cream, mayonnaise, celery, mango, basil and black pepper. Mix well. Fold in cooked, cooled shrimp.

For the Croissants:
48 sliced croissant rolls
48 leaves of green leaf lettuce
48 3½ oz. portions Creamy Mango Shrimp Salad (recipe follows)
4 lbs. 8 oz. fresh avocado, sliced
48 pickle spears

1. Place 1 leaf lettuce on heel of roll; top with 3½ oz. creamy mango shrimp salad (#10 scoop) and 3 slices (1½ oz.) avocado.

2. Place crown of roll on sandwich to close.

3. Serve immediately with pickle spear, or hold refrigerated at 40°F or below for same-day service.

Photo and recipe: Sodexo