Email to Cat      

Shrimp BLT

Source of Recipe


From "Great American Cook" by Jonathan Waxman



List of Ingredients



• 12 slices thick-cut bacon
  
• 2 pounds medium shrimp (26 to 30 per pound), preferably fresh, unpeeled
  
• 2 ripe, juicy tomatoes
  
• Kosher salt
  
• 12 slices sourdough bread
  
• 1 cup mayonnaise
  
• 6 leaves butter lettuce
  






Instructions



1. Cook the bacon slowly in a large cast-iron skillet over medium-low heat. Remove the bacon and drain on paper towels.
   
   
2. Add the shrimp to the fat remaining in the skillet and cook over medium-high heat, turning once, until just cooked through, about 4 minutes. Remove the shrimp, let cool, and peel.
   
   
3. Slice the tomatoes and sprinkle with salt. Lightly toast the bread. Spread mayonnaise on one side of each slice. Place a lettuce leaf, a tomato slice, and 2 slices of bacon on 6 slices of the toast. Top with the shrimp, dividing them equally, and then with the remaining toast. Cut diagonally in half and serve.
   
   Makes 6 sandwiches.