Grilled Shrimp and Avocado BLT
Ingredients
- ¾ Cup olive oil
- 3 Tbsp chopped fresh basil
- 1 Tbsp finely chopped garlic
- 48 16-count Shrimp, peeled and deveined (about 3 lbs)
- salt, as needed
- black pepper, as needed
- ¾ Cup Mayonnaise
- 24 pieces sliced egg bread (1/4-inch thick)
- 6 Hass Avocado|California avocados
- 12 Roma tomatoes, sliced lengthwise
- 48 slices peppered Bacon, cooked crisply
- butter lettuce leaves, as needed
- In a large bowl, mix the oil, basil, and garlic; stir in Shrimp.
- Marinate Shrimp up to 4 hours, refrigerated
- Grill Shrimp over high heat until bright orange, about 1 minute on each side.
- Drain on a paper towel; cool.
- Split in half; season lightly with salt and pepper.
- Reserve.
- Per Order
- Spread 1 tablespoon Mayonnaise on 2 toasted bread slices.
- Layer 4 reserved Shrimp, 1/2 avocado, sliced, 1 sliced tomato, 4 slices Bacon, and lettuce leaves.
- Finish with second slice of bread.
- Spear sandwich with pics at each corner and cut into quarters.
This article uses material from the "Grilled Shrimp and Avocado BLT" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
