Servings:
6 sandwiches Servings
Ingredients
- 12 slice thick-cut bacon
- 2 pound medium shrimp (26–30 per pound), preferably fresh, unpeeled
- 2 pound ripe, juicy tomatoes
- 12 slice sourdough bread
- 1 cup mayonnaise (page 236)
- 6 cup leaves butter lettuce
Preparation
Baking Directions:
Cook the bacon slowly in a large cast-iron skillet over medium-low heat.
Remove the bacon and drain on paper towels.
Add the shrimp to the fat remaining in the skillet and cook over medium-high heat, turning once, until just cooked through, about 4 minutes.
Remove the shrimp, let cool, and peel.
Slice the tomatoes and sprinkle with salt.
Lightly toast the bread.
Spread mayonnaise on one side of each slice.
Place a lettuce leaf, a tomato slice, and 2 slices of bacon on 6 slices of the toast.
Top with the shrimp, dividing them equally, and then with the remaining toast.
Cut diagonally in half and serve.
