Barbecued Shrimp ‘BLT’

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


White pepper

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

Black pepper

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,”

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