Grilled Shrimp and Avocado BLT

shrimp avocado blt
Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
12

Basil and garlic sauteéd shrimp with avocados, bacon and mayonnaise on egg bread create a new twist for an old favorite.

Ingredients

3⁄4 cup olive oil
3 tbsp. fresh, chopped basil
1 tbsp. finely chopped garlic
48 shrimp (16-count), peeled and deveined
Salt and pepper, to taste
3⁄4 cup mayonnaise
24 pieces sliced egg bread (1⁄4-in. thick)
6 avocados
12 roma tomatoes, sliced lengthwise
48 slices peppered bacon, cooked crisp
Butter lettuce leaves, as needed
 

Steps

1. In a large bowl, mix the oil, basil, and garlic; stir in shrimp. Marinate shrimp up to 4 hr., refrigerated.

2. Grill shrimp over high heat until bright orange, about 1 min. on each side. Drain on paper towels; cool. Split in half; season lightly with salt and pepper. Reserve.

3. Spread 1 tbsp. mayonnaise on 2 toasted bread slices. Layer 4 reserved shrimp, 1⁄2 sliced avocado, 1 slice tomato, 4 slices bacon, and lettuce leaves; finish with second slice of bread. Spear sandwich with picks at each corner and cut into quarters.
 

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources