Basil and garlic sauteéd shrimp with avocados, bacon and mayonnaise on egg bread create a new twist for an old favorite.
3⁄4 cup olive oil
3 tbsp. fresh, chopped basil
1 tbsp. finely chopped garlic
48 shrimp (16-count), peeled and deveined
Salt and pepper, to taste
3⁄4 cup mayonnaise
24 pieces sliced egg bread (1⁄4-in. thick)
12 roma tomatoes, sliced lengthwise
48 slices peppered bacon, cooked crisp
Butter lettuce leaves, as needed
- In a large bowl, mix the oil, basil, and garlic; stir in shrimp. Marinate shrimp up to 4 hr., refrigerated.
- Grill shrimp over high heat until bright orange, about 1 min. on each side. Drain on paper towels; cool. Split in half; season lightly with salt and pepper. Reserve.
- Spread 1 tbsp. mayonnaise on 2 toasted bread slices. Layer 4 reserved shrimp, 1⁄2 sliced avocado, 1 slice tomato, 4 slices bacon, and lettuce leaves; finish with second slice of bread. Spear sandwich with picks at each corner and cut into quarters.