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Grilled Shrimp BLT (With a Twist)

Grilled Shrimp BLT (With a Twist)

I recently helped a good friend who was a bit under the weather.  In addition to helping around the house during the day I would prepare her meals.  After sitting in the house for days and getting cabin fever, and also after regaining her appetite, she requested a grilled shrimp BLT for lunch.  She also suggested that fresh avocado would take the lunch from good to great! I can't take the credit for the idea but I will certainly take credit for bringing this sandwich to life!

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Not only did the sandwich satisfy her appetite but she said that sometimes it's good to just have a hearty sandwich that warms you from the toes to the heart to the soul.  I'd never made this sandwich before (I'm not much of a sandwich person) but after I did, I instantly knew we had a winner!  In fact, I decided to make it for my parents and it was such a hit that my Dad was still talking about it the day after!  Enjoy!

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What you'll need: 

  • 1 pound of shrimp
  • 5 slices of bacon
  • 1 medium avocado
  • 2 large leaves of romaine hearts
  • 4 slices of sturdy bread (like Texas Toast, potato bread, or sourdough)
  • 1/3 cup of mayonnaise 
  • 2 tablespoons of Old Bay seasoning
  • 2 tablespoons of onion powder
  • 2 tablespoons of garlic powder
  • 1 teaspoon of kosher salt
  • 1 teaspoon of black pepper

 Directions (makes two sandwiches):

  1. In a bowl, toss peeled and deveined shrimp with garlic powder, onion powder and old bay seasoning. Set aside.  For best results, chill seasoned shrimp for 1 hour.
  2. Heat oven to 350 degrees.  Place bacon on a cookie sheet and cook for 15-18 minutes depending upon desired crispiness.  
  3. While bacon is cooking, slice the tomato into quarter inch rounds and set on a plate.  Slice the avocado in half and remove the pit.  Cut eat half into long slices.  Toss the skin and lay the slices next to the tomato rounds on a plate.  Lightly season tomato and avocado with kosher salt and pepper. Set aside.
  4. With 5 minutes left on the oven timer, heat non-stick skillet to medium high heat and sautée shrimp.  NOTE:  only use cooking spray as opposed to oil to sautée the shrimp to avoid the shrimp making the sandwich soggy. Add the shrimp in a single layer to cook, flipping the shrimp halfway through, until cooked through, 3 to 4 minutes.  Set aside.
  5. With 2 minutes left on the oven timer, toast bread slices and spread with mayonnaise, adding lettuce, tomato and avocado on one slice of bread.
  6. Remove bacon from oven, cut each piece in half and immediately distributed evenly between each sandwich.
  7. Place 6-7 shrimp on each sandwich on top of bacon.
  8. Put sandwich sides together; slice, serve with chips and enjoy!
 The garnishes are what really make the sandwich.  Use kosher salt or pink salt to bring out the flavor in the avocado and tomato.

The garnishes are what really make the sandwich.  Use kosher salt or pink salt to bring out the flavor in the avocado and tomato.

Recipe developed and perfected by Aronda Green and Yours Truly!

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