BBQ Shrimp "BLT" Sandwich

Preheat the barbecue grill

Make the Sauce:

• 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

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.

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