June 20, 2012

There is not one bad thing about this meal

Shrimp - Check
Bacon - Check
Avocado - Check

see - nothing bad about this meal at all!

Truly happy I found this recipe on How Sweet It Is for Crispy Shrimp Sandwiches. We opted for our open face so we could properly measure out our carbs., but it still tasted incredible!! This is quite possibly the most perfect summer meal - even though we initially made this back in April (yes, I know I"m quite behind on my blogging!!)

I did skip the mayo on this recipe - instead of the mayo with tarragon and parm, I did just a simple mayo with some lemon juice and Penzy's Mural of Flavor - it was quite delicious.

I hope you enjoy the crispy, creamy goodness as much as we did!

1 pound of peeled and deveined raw shrimp - I was cooking for two - I just did enough for 10 shrimp per person or so.
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
3 slices bacon
1/2 avocado, chopped
lettuce for garnish 
4 sandwich rolls/breads/buns of choice, preferably toasted - I used the hubs home made sourdough he uses.
Combine flour, paprika, garlic and chili powder in a large bowl and mix. Set aside.
Heat a large skillet over medium-high heat. Once hot, add bacon and cook until fat is rendered and bacon is golden and crispy. Remove and let drain on a paper towel. Do not turn off heat.
Quickly salt and pepper the shrimp, the toss in the flour mixture (I actually “tossed” mine and this went much quicker and just as successful as dredging it). Working in batches, add shrimp to the skillet and cook until golden on each side, about 2-3 minutes per side. Remove and let drain on a paper towel.
Combine shrimp, avocado and crumble the bacon into a bowl and lightly mix to create a sticky “salad” of sorts. Spread bread of your choice with parmesan mayo, garnish with lettuce, then stack on the shrimp. Serve with a fork and fruit on the side.
Parmesan Tarragon Mayonnaise
1/2 cup mayonnaise
2 tablespoons finely grated parmesan cheese
2 tablespoons freshly chopped tarragon
Add all ingredients to a bowl and mix thoroughly. Spread on sandwiches. Can be refrigerated for up to 5 days in an air-tight container.

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