shrimp salad on croissants

3 cups cooked peeled shrimp
1 cup finely chopped celery
1/2 cup sliced ripe olives
1/2 cup green onions, sliced
3 large hard-cooked eggs, finely chopped (optional)
8 large croissants, split

Combine first four ingredients. Stir in eggs, if desired. Add dressing. Toss gently. Cover and chill. Serve on croissants. Makes 8 servings.
3/4 cup mayonnaise
2 tablespoons chili sauce
2 teaspoons prepared horseradish, drained
1/4 teaspoon salt

Combine all ingredients. Makes about 1 cup.

From Southern Living magazine, July, 1996.

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