Who doesn’t love the smell of cooking bacon, that nice crisp salty meaty flavor that reminds us of Sunday morning brunch & the iconic BLT. Spending much of my life on the coast I am lucky enough to have access to sweet succulent shrimp so I decided why not combine my two favorites. I used bacon lardoons in the shrimp salad, sliced crispy on the sandwich & toasted bread in garlic infused bacon grease. This decadent sandwich does have a cool crisp side with sweet cherry tomatoes, savory scallions & fresh crisp parsley that all complement the bacon & marry it to the briny sweet shrimp.
Notes from the Test Kitchen:
Wow, this is a sandwich to remember. I love how Andreanne included bacon in every element of the sandwich. From the shrimp cooked in bacon grease to the garlic bacon toast, you taste bacon. It's a bacon lovers dream!
thick sliced applewood smoked bacon
coarse ground black pepper
crushed red pepper flakes
shrimp (peeled, deveined and chopped in ½ inch pieces)
1Dice half the bacon into 1/2 inch pieces. Place the diced bacon into a 10 inch sauté pan and cook over medium-high heat stirring occasionally until lightly crisp. Remove cooked bacon and place onto a paper towel to dry.
2Cut the remaining bacon in half and place the slices into the pan turning pieces over until well browned on both sides. Place cooked bacon on paper towel.
3Smash garlic cloves and add to bacon grease, sauté over medium high heat until garlic starts to brown. Remove garlic and reserve bacon grease.
4Place 1/2 teaspoon salt, black pepper, sugar and crushed red pepper flakes into a medium size bowl and stir to combine. Add shrimp and toss until shrimp are coated well with spices.
5Place 1 tablespoon of reserved bacon grease in 10-inch skillet, add diced onions and shrimp. Cook over medium-high heat until shrimp are just cooked and bright pink. Remove from heat, place cooked shrimp and onions into a shallow bowl and refrigerate to cool.
6Add scallions, parsley, tomatoes, 1 tablespoon lime juice, mayonnaise, 1/2 teaspoon salt and bacon pieces to bowl of chilled shrimp and stir until well combined. Return to refrigerator.
7Using a juice glass, cut circles out of the sliced bread by inverting the glass and pushing down and turning (best to do this one slice at a time). Dip bread slices into reserved garlic bacon grease just enough to coat and place onto a large sauté pan over medium high heat until bread is golden brown.
8Pour remaining tablespoon lime juice over avocado slices; sprinkle with remaining salt.
9To assemble sandwich, place a bread slice onto a plate toasted side down. Add 3 slices of avocado, top with one and a half slices of crisped bacon. Add a quarter of the bacon shrimp salad mixture and top with another slice of bread, toasted side up. Repeat three more times. Serve immediately.