GMA Recipe: BBQ Shrimp 'BLT' Sandwich

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BBQ Shrimp "BLT" Sandwich
From chef and author Wolfgang Puck
1996

1 teaspoon vegetable oil

3 oz (about 5 large) shallots, peeled and sliced

1/2 cup dry white wine

1 tablespoon champagne vinegar

1/2 cup heavy cream

1/2 cup (4 oz) unsalted butter, cut into small pieces

juice of 1/2 lemon

salt

white pepper

Preheat the barbecue grill

Make the sauce:

In a medium saucepan, heat the oil. Sweat the shallots for about 2 minutes. Do not brown.

Deglaze the pan with the wine and vinegar and reduce slightly.

Pour in the cream and reduce the sauce by half. Whisk in the butter and strain into a clean pan.

Season with lemon juice and salt and pepper to taste. Keep warm.

Cook the Shrimp:

3 tablespoons vegetable oil

1/2 pound (about 20 medium) peeled shrimp

Sprinkle the vegetable oil over the shrimp. Grill the shrimp, about 1 1/2 minutes on each side. Do not overcook.

Drain and cut each shrimp in half lengthwise.

Make the sandwich:

1/2 cup mayonnaise, preferably homemade

12 thin slices sourdough bread

2 cups baby lettuce or 8 nice pieces romaine or iceberg lettuce

1/2 pound tomato, cut into 12 thin slices

6 ounces (12 thick slices) bacon, cooked and drained

salt pepper.

For each sandwich, spread a little mayonnaise on one slice of bread and arrange a little lettuce on the bread. Top with 3 slices of tomatoes, season lightly with salt and pepper, and arrange the bacon on the tomatoes. Top with the second slice of bread, a thin layer of mayonnaise and a little lettuce. Heat the shrimp in the lemon butter and arrange on the lettuce. Top with the third slice of bread and cut in half. Serve immediately.

Copyright 1996 Wolfgang Puck