Ingredients

The following ingredients have 6 Servings
  • 1 lb large shrimp peel and deveined, tails off
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 6 ciabatta rolls
  • 12 lettuce leaves
  • 3 tomatoes, sliced
  • Salt and pepper to taste
  • 12 slices of bacon cooked to crispy perfection
  • 1/3 cup mayonnaise
  • 1 clove garlic, grated
  • Juice of half lemon
  • 3 tablespoons drained capers, roughly chopped
  • 2 tablespoons chopped basil
  • 1 tablespoons chopped scallions
  • Salt and pepper to taste

Instruction

  • For the herb aioli, in a bowl combine the mayonnaise, garlic, lemon juice, capers, basil and scallions. Add salt and pepper to taste. Mix well. Cover and refrigerate until ready to use.
  • Preheat a grill or a grill pan to medium high. Toss the shrimp with the olive oil and season with salt and pepper. Cook the shrimp on the grill 2 -3 minutes per side or until cooked through and opaque at the center. Remove from the grill.
  • Cut each ciabatta roll half lengthwise and toast them lightly on the grill or grill pan.
  • To assemble, spread both sides of the ciabatta bread with some of the herb aioli. Working with the bottom slice of the ciabatta bread, stack 2 lettuce leaves and 3 tomato slices. Season the tomatoes with salt and pepper. Top with shrimp (about 6 pieces) and 2 bacon slices per sandwich. Top with the other half of the bread. Enjoy!