Shrimp Salad On A Croissant With White Bean Mayo

• For the white bean mayo:
• 1 cup cooked, rinsed, and drained white beans (Northern or Cannellini)
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1 teaspoon agave nectar
• 3/4 cup vegetable or canola oil, plus more as needed
• For the sandwich and assembly:
• 2 cups cooked, peeled, deveined, and chopped shrimp (I used 1 pound of Key West Pinks)
• 1/2 cup diced celery
• 1/4 cup sliced green onion
• 1/4 cup minced parsley
• 1/8 teaspoon cayenne pepper
• 1 tablespoon minced dill
• 3/4 cup white bean mayo
• Salt and pepper, to taste
• 4 croissants, halved

1. In a food processor or with an emulsifier, puree the beans, lemon juice, mustard, salt, and agave until smooth. Add the oil and process until you get a mayonnaise-like consistency.
2. Refrigerate until ready to use.
3. In a medium bowl, combine all ingredients except the croissants. Divide the salad among the croissants, then sandwich the halves together. Keep the sandwich chilled until serving.

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Taken from food52.com/recipes/12713-shrimp-salad-on-a-croissant-with-white-bean-mayo (may not work)