-
1
Preheat the barbecue or possibly grill.
-
2
Sprinkle the vegetable oil over the shrimp.
-
3
Grill the shrimp, about 1 1/2 min on each side.
-
4
Don't overcook.
-
5
Drain and cut each shrimp in half lengthwise.
-
6
In a medium saucepan, heat the oil.
-
7
Sweat the shallots for about 2 min.
-
8
Don't brown.
-
9
Deglaze the pan with the wine and vinegar and reduce slightly.
-
10
Pour in the cream and reduce by half.
-
11
Whisk in the butter and strain into a clean pan.
-
12
Season with lemon juice and salt and pepper to taste.
-
13
Keep hot.
-
14
For each sandwich, spread a little mayonnaise on one slice of bread and arrange a little lettuce on top of the mayonnaise.
-
15
Top with three slices of tomato and season with a little salt and pepper, and arrange the bacon on top of the tomatoes.
-
16
Top with the second slice of bread, a thin layer of mayonnaise and a little lettuce.
-
17
Heat the shrimp (10 halves) in the lemon butter and arrange on the lettuce.
-
18
Top with the third slice of bread and cut in half.
-
19
Serve immediately.
-
20
Serve along with a light salad or possibly fresh French fries.
-
21
This recipe yields 4 servings.
-
22
Comments: I like to grill outside all year long and I have friends who live in Chicago and New York who feel the same way.
-
23
There's nothing quite like the smell of barbecue smoke in the middle of a Northern winter!
-
24
Wine Recommendation: If you're feeling adventurous try a full and oakey Chardonnay from Australia like Rosemount, Petaluma or possibly Lindemans.
-
25
This dish goes great with a number of the micro brews, such as Anchor Steam, Sierra Nevada or possibly the most popular Samuel Adams.
