Shrimp Salad on a Croissant with White Bean "Mayo"

I love sandwiches on croissants, especially shrimp or chicken salad.  Here's my version for shrimp salad bound together with a white bean "mayo".  On a picnic this "mayo" might hold up better than the real thing and is really delicious .

For the mayo:
1 cup cooked, rinsed and drained white beans ( Northern or Cannellini)
3/4 cup vegetable or canola oil ( might need a little more)
2  Tbl fresh lemon juice
1/2 tsp Dijon mustard
1 tsp agave nectar
1/2 tsp salt
Puree all ingredients in a mini processor, adding a little extra oil if necessary to get the desired consistency.  Refrigerate until ready to use.

For the sandwich:
2 cups chopped, cooked peeled and deveined shrimp ( I used a one pound bag of 36-40 shell on Key West Pinks)
1/2 cup diced celery
1/4 cup sliced green onion
1/4 cup minced parsley
1/8 tsp cayenne pepper
1 tsp dried dill weed
3/4 cup white bean "mayo"
Salt and pepper to taste
4 croissants, split

Combine all ingredients except the croissants.  Divide the salad among them.