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CALIFORNIA AVOCADO & GRILLED SHRIMP
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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By

Ingredients

  • 0.750 ¾ cup
    Olive oil
  • 3.000 3 Tbsp.
    Chopped fresh basil
  • 1.000 1 Tbsp.
    Finely chopped garlic
  • 48.000 48
    16-count Shrimp, peeled and deveined (about 3 lbs)
  • 0.000
    Salt and black pepper as needed
  • 0.750 ¾ cup
    Mayonnaise
  • 24.000 24
    pieces Sliced egg bread (1/4-inch thick)
  • 6.000 6
    medium California avocado, sliced (about 3 lbs)
  • 12.000 12
    Roma tomato, sliced lengthwise
  • 48.000 48
    slices Peppered bacon, cooked crisply
  • 0.000
    Butter lettuce leaves as needed

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Instructions

  1. In a large bowl, mix the oil, basil, and garlic; stir in shrimp. Marinate shrimp up to 4 hours, refrigerated.
  2. Grill shrimp over high heat until bright orange, about 1 minute on each side.
  3. Drain on a paper towel; cool.
  4. Split in half; season lightly with salt and pepper. Reserve.
  5. PER ORDER
  6. Spread 1 tablespoon mayonnaise on 2 toasted bread slices.
  7. Layer 4 reserved shrimp, 1/2 sliced avocado, 1 sliced tomato, 4 slices bacon, and lettuce leaves; finish with second slice of bread.
  8. Spear sandwich with picks at each corner and cut into quarters.

Nutrition information per serving

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