Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Peeled shrimp - (abt 20 medium)

  2. 1/2 cup 118ml Mayonnaise

  3. 12 Thin sourdough bread slices

  4. 2 cups 474ml Baby lettuce

  5. 1/2 lb 227g / 8oz Tomato - cut 12 thin slices

  6. 6 oz 170g Bacon - (12 thk slices) - cooked, drained

  7. Freshly-ground black pepper - to taste

  8. 3 tablespoons 45ml Vegetable oil

  9. Lemon Butter Sauce

  10. 1 teaspoon 5ml Vegetable oil

  11. 3 oz 85g Shallots - (abt 5 large) - peeled, sliced

  12. 1/2 cup 118ml Dry white wine

  13. 1 tablespoon 15ml Champagne

  14. 1/2 cup 118ml Cream

  15. 1/2 cup 99g / 3 1/2oz Unsalted butter - cut small pieces

  16. Juice of 1/2 lemon

  17. Salt - to taste

  18. Freshly-ground white pepper - to taste

Instructions Jump to Ingredients ↑

  1. Preheat the barbecue or grill.

  2. Sprinkle the vegetable oil over the shrimp. Grill the shrimp, about 1 1/2 minutes on each side. Do not overcook. Drain and cut each shrimp in half lengthwise.

  3. In a medium saucepan, heat the oil. Sweat the shallots for about 2 minutes. Do not brown. Deglaze the pan with the wine and vinegar and reduce slightly. Pour in the cream and reduce by half. Whisk in the butter and strain into a clean pan. Season with lemon juice and salt and pepper to taste. Keep warm.

  4. For each sandwich, spread a little mayonnaise on one slice of bread and arrange a little lettuce on top of the mayonnaise. Top with three slices of tomato and season with a little salt and pepper, and arrange the bacon on top of the tomatoes. Top with the second slice of bread, a thin layer of mayonnaise and a little lettuce. Heat the shrimp (10 halves) in the lemon butter and arrange on the lettuce. Top with the third slice of bread and cut in half. Serve immediately.

  5. Serve along with a light salad or fresh French fries.

  6. This recipe yields 4 servings.


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