MANGO SHRIMP SALAD BASE:
Per serving:Place lettuce on heel of roll. Top with 3 ½ ounces Mango Shrimp Salad Base (#10 scoop) and 3 slices avocado. Place crown of roll on sandwich to close. Serve immediately with pickle spear.
To make Mango Shrimp Salad Base:Steam shrimp 30 seconds to 1 minute, until just cooked through. Cool quickly. In a bowl, combine sour cream, mayonnaise, blanched celery, mango, basil, and pepper; mix well. Fold in cooked shrimp. Hold refrigerated and use within 3 days.
Source: Chef Chuck Hatfield, Sodexo