bacon shrimp & tomato salad on garlic bacon toast

★★★★★ 3
a recipe by
Andreann Geise
Myrtle Beach, SC

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.

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 4
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For bacon shrimp & tomato salad on garlic bacon toast

  • 12 oz
    thick sliced applewood smoked bacon
  • 2 clove
    garlic (peeled)
  • 1/2 Tbsp
    sea salt
  • 1/2 tsp
    coarse ground black pepper
  • 1/2 tsp
    brown sugar
  • 1/2 tsp
    crushed red pepper flakes
  • 8 oz
    shrimp (peeled, deveined and chopped in ½ inch pieces)
  • 1/4 c
    diced sweet yellow onion
  • 3
    scallions sliced on an angle
  • 1/2 c
    chopped fresh parsley
  • 6 oz
    cherry tomatoes (quartered)
  • juice of one lime
  • 1 Tbsp
  • 1
    avocado sliced into 12 slices
  • 8 slice
    white bread

How To Make bacon shrimp & tomato salad on garlic bacon toast

  • 1
    Dice 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.
  • 2
    Cut 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.
  • 3
    Smash garlic cloves and add to bacon grease, sauté over medium high heat until garlic starts to brown. Remove garlic and reserve bacon grease.
  • 4
    Place 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.
  • 5
    Place 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.
  • 6
    Add 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.
  • 7
    Using 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.
  • 8
    Pour remaining tablespoon lime juice over avocado slices; sprinkle with remaining salt.
  • 9
    To 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.