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Shrimp BLT

6 sandwiches Servings


  • 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


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.