This recipe is from my free e-book, Eat Well, Feel Amazing. You can download your free copy here.
3/4 cup of olive oil
3 tbsp. chopped fresh basil
1 tbsp. finely chopped garlic
48 x 16-count shrimp, peeled and deveined (about 3 lbs)
Salt and black pepper as needed
3/4 cup homemade mayonnaise (here’s a recipe but
instead of canola oil, use olive oil)
24 pieces of sliced egg bread (1/4 inch thick)
6 medium California-style avocado, sliced
12 Roma tomatoes, sliced length-wise
48 slices peppered bacon, cooked crisply
Butter lettuce leaves as needed
In a large bowl, mix the oil, basil and garlic and stir in the shrimp. Marinate the shrimp up to 4 hours, refrigerated. Grill shrimp over high heat until bright orange, about 1 minute on each side. Drain on a paper towel; cool. Split in half and season lightly with salt and pepper. Reserve.
Per serving: spread 1 tablespoon homemade mayonnaise on 2 toasted bread slices. Layer 4 reserved shrimp, 1/2 sliced avocado, 1 sliced tomato, 4 slices bacon and lettuce leaves, finish with a second slice of bread. Spear sandwich with picks at each corner and cut into quarters.