Shrimp Salad on Croissants

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8 large croissants
3 c. cooked peeled shrimp
1 c. finely chopped celery
1/2 c. sliced ripe olives
1/2 c. sliced green onions
3 lg. hard cooked eggs, finely chopped
Mix together.

Dressing
1 c. mayonnaise
3 T. chili sauce
1 T prepared horseradish
1/4 tsp. salt (optional)

Mix with shrimp mixture and spread on croissants. Serve with marinated vegetables, potato chips or fresh fruit.

Mary Butler - Front Royal, VA