- 1 cup mayonnaise
- 1 chipotle pepper in adobo sauce
- 1/2 lime, juiced
- 1 pinch salt
- 1 pinch ground black pepper
- 4 slices bacon
- 8 extra-large shrimp - peeled, deveined, and tails removed
- 1 tablespoon olive oil
- salt and ground black pepper to taste
- 1 avocado, peeled, pitted and sliced
- 2 leaves romaine lettuce
- 4 slices ripe red tomato
- 6 slices sourdough bread, toasted
- Combine mayonnaise, chipotle pepper, lime juice, and a pinch of salt and pepper in a bowl. Puree until smooth with a stick blender. Alternately, you can use a food processor to puree the ingredients. Cover and refrigerate until ready to assemble sandwiches.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Toss the shrimp in a bowl with olive oil and salt and pepper to taste.
- Cook shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes on each side.
- To assemble sandwiches: Spread prepared mayonnaise dressing generously on 1 slice of bread. Arrange half of the shrimp and avocado slices on top. Place another slice of bread over the avocado, and spread another layer of the dressing. Top with a lettuce leaf and 2 slices of tomato followed by a third slice of bread. Repeat with the remaining ingredients for the second sandwich.
05/01/2018
recipepes.com
Triple Decker Grilled Shrimp BLT with Avocado and Chipotle Mayo, recipe
PT15M
PT1H
5
455 calories
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