DOUBLE-DECKER GRILLED SHRIMP BLT with LEMON BUTTER SAUCE----------------------------------------------BACK TO RECIPES
4 servings

SHRIMP BLT
1/2 pound fresh medium shrimp (about 20)
3 tablespoons vegetable oil
Salt
Black Pepper
1/2 cup mayonnaise
2 cups mixed baby lettuce
1/2 pound sun-ripened tomatoes, cut into 12 thin slices
12 thick slices of smoked bacon, pan-fried until crisp, and then drained

LEMON BUTTER SAUCE
1 teaspoon vegetable oil
3 oz. shallots, peeled and sliced
1/2 cup dry white wine
1 tablespoon champagne vinegar
1/2 cup cream
1/2 cup unsalted butter, cut into small pieces
Juice of 1/2 lemon
Salt
White Pepper

PREPARE THE LEMON SAUCE

1. In a medium saucepan, heat the oil over medium-heat. Add the shallots and saute until they turn opaque without browning - about 2 minutes

2. Add the wine and vinegar. Raise the heat and simmer until the liquid reduces slightly - 3-4 minutes

3. Stir in the cream and bring back to the simmer and cook until the liquid has reduced to half - about 7-10 minutes. Stir occasionally

4. Whisk in the butter a few pieces at a time

5. Pour the sauce through a sieve into a clean pan. Season the sauce with the lemon juice and salt and pepper to taste. Cover and keep warm

PREPARE THE SHRIMP BLT

1. Pre-heat your grill to medium-high heat

2. Peel and de-vein the shrimp, and remove the tail fins -- OR buy he shrimp pre-peeled and de-veined

3. Toss the shrimp with the vegetable oil and sprinkle lightly with salt and pepper

4. Toast your sandwich bread on the grill lightly (3 slices of bread per serving)

5. Grill the shrimp until they turn pink and opaque -- about 1-2 minutes per side (remember don't overcook shrimp, as they will turn rubbery)

6. Cut each shrimp lengthwise andplace in the warm lemon butter sauce

7. Spread desired amount of mayonnaise on a slice of grilled / toasted bread and arrange the lettuce on top. Top with slices of room temperature tomatoes and season with salt and pepper

8. Place crispy bacon strips on top of the tomato and top bacon with another slice of grilled / toasted bread. Spread the top of this slice of bread with mayonnaise and lettuce

7. Arrange a quarter of the shrimp and lemon butter mixture on top of the lettuce and top wiht a third slice of grilled / toasted bread

8. Repeat the above steps for the other 3 sandwiches. You can secure the double-decker sandwiches with toothpicks

Source: Official BBQ Site Recipe Collection

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