Barbecued Shrimp ‘BLT’
1 t. vegetable oil, plus 3 T.
3 oz. (about 5 large) shallots, peeled and sliced
1/2 C. dry white wine
1 T. champagne vinegar
1/2 C. heavy cream
1/2 C. (4 oz.) unsalted butter, cut into small pieces
1/2 lemon, juiced
1/2 lb. (about 20 small) peeled shrimp
1/2 C. mayonnaise, preferably homemade
12 thin slices sourdough bread
2 cups baby lettuce or 8 nice pieces romaine or iceberg lettuce
1 medium tomato, cut into 12 thin slices
6 oz. (12 thick slices) bacon, cooked and drained
Preheat the barbecue or grill.
In a medium saucepan, heat 1 teaspoon 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, salt, and pepper, to taste. Keep warm.
Sprinkle the 3 tablespoons vegetable oil over the shrimp. Grill the shrimp, about 1½ minutes on each side. Do not overcook. Drain and cut each shrimp in half lengthwise.
For each sandwich, spread a little mayonnaise on 1 slice of bread and arrange a little lettuce (or 1 piece) on the bread. Top with 3 slices of tomato, 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 (10 halves) in the lemon butter.
Makes 4 triple-decker sandwiches.
Recipe source: Wolfgang Puck, “Adventures in the Kitchen,”