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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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If you make this, you have to promise to invite me over. I probably won't be able to make it, but I will remember you in my will. Recipe courtesy Wolfgang Puck. Ingredients:
1 teaspoon vegetable oil |
3 ounces shallots, peeled and sliced (5 large) |
1/2 cup dry white wine |
1 tablespoon champagne vinegar |
1/2 cup heavy cream |
1/2 cup unsalted butter, cut into small pieces |
1/2 lemon, juice of |
salt |
white pepper |
3 tablespoons vegetable oil |
1/2 lb peeled and deveined shrimp (about 20 medium) |
1/2 cup mayonnaise |
12 slices sourdough bread (thin slices) |
2 cups baby lettuce (or 8 nice pieces romaine or iceberg lettuce) |
1/2 lb tomato, cut into 12 thin slices |
6 ounces thick bacon, cooked and drained (12 slices) |
salt and pepper |
Directions:
1. MAKE THE SAUCE: In a medium saucepan, heat the oil. Sweat the shallots for about 2 minutes. Do not brown.
2. Deglaze the pan with the wine and vinegar and reduce slightly.
3. Pour in the cream and reduce the sauce by half. Whisk in the butter and strain into a clean pan.
4. Season with lemon juice and salt and pepper to taste. Keep warm.
5. COOK THE SHRIMP: Sprinkle the vegetable oil over the shrimp. Grill the shrimp, about 1 1/2 minutes on each side. Do not overcook.
6. Drain and cut each shrimp in half lengthwise.
7. PREPARE THE SANDWICH: 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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