- Preheat oven to 425°F. Reserve ¼ cup Multi-Grain Beer Bread Mix. Place remaining mix in large bowl with water and 2 tablespoons olive oil. Mix until a soft dough forms. Cover with plastic wrap and let rest 15 minutes.
- Sprinkle reserved bread mix on a clean work surface. Roll dough into a 1/8-inch thick rectangle. Trim to create straight edges. Cut into 12 squares, cut squares diagonally to create 24 triangles. Transfer to a greased large baking sheet. Lightly brush with remaining oil and sprinkle with salt, if desired. Bake 8-10 minutes or until lightly browned. Cool completely.
- In medium bowl, combine mayonnaise with next 4 ingredients; whisk until well combined. Stir in shrimp, celery and onions. Salt and pepper as desired. Top crostinis with shrimp salad. Garnish with dill, if desired.
Makes 12 servings.
Make Ahead: Prepare salad in step 3 up to 1 day ahead. Store crostinis in an airtight container; store salad in an airtight container in refrigerator. Continue with step 3.