Grilled Shrimp and Avocado BLT

Description

Ingredients

• ¾ Cup olive oil
• 3 Tbsp chopped fresh basil
• 1 Tbsp finely chopped garlic
• 48 16-count Shrimp, peeled and deveined (about 3 lbs)
• salt, as needed
• black pepper, as needed
• ¾ Cup Mayonnaise
• 24 pieces sliced egg bread (1/4-inch thick)
• 6 California avocados
• 12 Roma tomatoes, sliced lengthwise
• 48 slices peppered Bacon, cooked crisply
• butter lettuce leaves, as needed

Directions

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