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Shrimp Roll BLT




Source of Recipe


Internet


List of Ingredients




5 ounces extra-large shrimp (26-30 count), 8 to 9 shrimp, peeled and deveined
Pinch of salt
1 tablespoon olive oil
Fresh ground black pepper, to taste
1 lemon wedge
1 heaping tablespoon minced onion
2 teaspoons mayonnaise
2 slices bacon
2 hot dog buns, preferable square-top, top-cut
2 thin slices from a large tomato, halved
2 large leaves of butter lettuce


Recipe



Saute the shrimp with the salt in the olive oil in a medium-sized saute pan over high heat until the shrimp are just cooked through, 1-1/2 to 2 minutes. Do not overcook. Transfer the shrimp and oil to a small bowl. Season with pepper, cool to room temperature. Cut the shrimp into small nuggets, return them to the bowl, drizzle lightly with lemon, stir in the onion and mayonnaise; reserve at room temperature.

Saute the bacon until crisp; drain on paper towels. Set aside in a warm spot.

Lightly hollow out each side of the hot dog buns. Broil them until lightly toasted. Layer 2 tomato halves, a lettuce leaf and a slice of bacon on 1 side of each bun; place half of the shrimp mixture on the other side. Close the sandwich.

Yields: 2 sandwiches