Shrimp BLT Sandwich

Prep Time
Cook Time
Ready In

"Here a BLT sandwich includes shrimp, which brings in that shrimpy succulent flavor. Included in this recipe is a home-made version of mayonnaise flavored with Tabasco, but it's up to you if you want to make it or you can use a good quality store-bought mayonnaise which you can sprinkle in some Tabasco."

Original recipe yields 6 servings
  • Homemade Mayonnaise, optional


  • Serving Size: 1 (603.4 g)
  • Calories 2348.4
  • Total Fat - 243.4 g
  • Saturated Fat - 153.3 g
  • Cholesterol - 788.3 mg
  • Sodium - 3053.4 mg
  • Total Carbohydrate - 14.5 g
  • Dietary Fiber - 2.7 g
  • Sugars - 3 g
  • Protein - 36.7 g
  • Calcium - 179.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 27.5 mg
  • Thiamin - 1.3 mg

Step 1

Cook the bacon slowly in a cast iron skillet over medium-low heat. Remove the bacon and drain on paper towels.

Step 2

Add the shrimp to the bacon fat remaining in the skillet and cook over medium-high heat, turning once, until just cooked through, about 4 minutes. Remove shrimp, let cool and peel.

Step 3

Slice the tomatoes and sprinkle with salt.

Step 4

Lightly toast the sour dough bread. Spread mayonnaise on one side of each slice. Place a lettuce leaf, a tomato slice, and two slices of bacon on 6 slices of the toast. Top with shrimp, dividing them equally, and then top with remaining toasts. Cut diagonally in half and serve. Enjoy!

Homemade Mayonnaise, optional

Step 5

Juice the lemon. Pour the corn or peanut oil and the olive oil into a measuring cup or a pitcher with a narrow spout. in a medium bowl, whisk the egg yolks and lemon juice together, then whisk for 3 minutes. Dribble in a few teaspoons of of the oil mixture until the sauce begins to emulsify. Still whisking, drizzle in the rest of the oil in a very thin stream-NOT TOO FAST, or the mayonnaise will break, or curdle. The mayonnaise should be quite stiff. Season to taste with Tabasco.

Tips & Variations

No special items needed.