Wednesday, March 28, 2012

Shrimp B.L.T.A's

This take on the BLT makes for a great dinner. It is substantial, but still has the classic favors that make BLT's such a hit. The shrimp adds a touch of sophistication as well! No one is going to accuse this sandwich of being plain!

Shrimp B.L.T.A

This recipe serves one. Double, triple, etc. for additional servings.

3-4 large Shrimp, peeled and deveined
1/2 Lemon
2 Bay Leaves
2 Garlic Cloves, smashed
1/2 tsp Parsley flakes
Dash of Salt
1 small Tomato, sliced
1/2 Avocado, sliced
2 leaves Romaine Lettuce
2 strips Bacon***, cooked until crispy
1 Tbs Canola Oil Mayonnaise
1/4 tsp Lime Zest
Squeeze of Lime Juice
Fresh-cracked Black Pepper
Kaiser Roll, halved.

Bring a small pot of water to boil. Add in the Lemon, Bay Leaves, Garlic, Parsley and Salt. Boil for 2-3 minutes to add flavor to the liquid. Add in the Shrimp and cook until opaque all the way through, just a few minutes. Remove the Shrimp from the liquid and cool on ice (fill a bowl halfway with ice, cover the ice loosely with plastic wrap - prevents the shrimp from getting soggy). The leftover shrimp stock can be frozen and saved for your next low country boil or seafood chowder. Mix together the Mayonnaise, Lime Juice and Zest and Pepper. Toast both halves of the the Kaiser Roll (for extra bacon-y flavor, toast the bread in the bacon drippings) and coat with the Pepper-Lime Mayonnaise. Layer on the Lettuce, Tomato, Avocado, Bacon and Shrimp.

***For a healthier version, substitute Turkey Bacon


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