Barbecued Shrimp Blt Sandwich (Wolfgang Puck) |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 teaspoon vegetable oil, plus 3 tablespoons |
3 ounces (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 ounces) unsalted butter, cut into small pieces |
1/2 lemon, juiced |
salt |
white pepper |
1/2 pound (about 20 small) peeled shrimp |
1/2 cup mayonnaise, preferably homemade |
12 thin slices sourdough bread |
2 cups baby lettuce or 8 nice pieces romaine or iceberg lettuce |
1 (1/2 pound) tomato, cut into 12 thin slices |
6 ounces (12 thick slices) bacon, cooked and drained |
black pepper |
Directions:
1. Preheat the barbecue or grill.
2. 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.
3. Sprinkle the 3 tablespoons 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.
4. 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 and arrange on the lettuce. Top with the third slice of bread and cut in half. Serve immediately.
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