bacon shrimp & tomato salad on garlic bacon toast
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!
Ingredients For bacon shrimp & tomato salad on garlic bacon toast
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12 ozthick sliced applewood smoked bacon
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2 clovegarlic (peeled)
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1/2 Tbspsea salt
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1/2 tspcoarse ground black pepper
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1/2 tspbrown sugar
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1/2 tspcrushed red pepper flakes
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8 ozshrimp (peeled, deveined and chopped in ½ inch pieces)
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1/4 cdiced sweet yellow onion
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3scallions sliced on an angle
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1/2 cchopped fresh parsley
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6 ozcherry tomatoes (quartered)
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juice of one lime
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1 Tbspmayonnaise
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1avocado sliced into 12 slices
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8 slicewhite bread
How To Make bacon shrimp & tomato salad on garlic bacon toast
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1Dice 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. -
2Cut 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.
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3Smash garlic cloves and add to bacon grease, sauté over medium high heat until garlic starts to brown. Remove garlic and reserve bacon grease.
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4Place 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.
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5Place 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.
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6Add 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.
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7Using 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.
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8Pour remaining tablespoon lime juice over avocado slices; sprinkle with remaining salt.
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9To 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.
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