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home > recipes > seafood > shrimp blt
12 slices thick cut bacon 2 lbs medium shrimp unpeeled ( 26 to 30 per pound unpeeled ) 2 tomatoes Kosher salt 12 slices sourdough bread 1 cup mayonnaise 6 leaves of butter lettuce In cast iron skillet over medium low heat sauté bacon slowly until crispy. Drain bacon on paper toweling and set aside. Leave fat in pan and add shrimp to skillet and cook over medium high heat until just cooked through about 4 minutes. Remove shrimp, cool and peel. Lightly toast bread, spread one slice of bread with mayo and add a slice of tomato and lettuce leaf. Add 2 slices bacon, top with some shrimp and the other slice of bread. Cut in half diagonally and serve Source: Jonathan Waxman's, A Great American Cook Variations to shrimp blt: Instead of topping with shrimp do try: thick slices of avocado, or slices of muenster, cheddar or provolone, or thick sliced apple, or crispy hot French fries, or even some mango chutney ! Yield: 6 servings

Shrimp BLT


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(posted April 2, 2008)

12 slices
thick cut bacon
2 lbs medium
shrimp unpeeled ( 26 to 30 per pound unpeeled )
2 tomatoes
Kosher salt
12 slices sourdough
bread
1 cup
mayonnaise
6 leaves of
butter lettuce

In cast iron
skillet over medium low heat sauté bacon slowly until crispy. Drain bacon on paper toweling and set aside. Leave fat in pan and add shrimp to skillet and cook over medium high heat until just cooked through about 4 minutes. Remove shrimp, cool and peel. Lightly toast bread, spread one slice of bread with mayo and add a slice of tomato and lettuce leaf. Add 2 slices bacon, top with some shrimp and the other slice of bread. Cut in half diagonally and serve

Source: Jonathan Waxman's, A Great American Cook

Variations to
shrimp blt: Instead of topping with shrimp do try: thick slices of avocado, or slices of muenster, cheddar or provolone, or thick sliced apple, or crispy hot French
fries, or even some mango chutney !

Yield: 6 servings


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