How to Make Triple Decker Grilled Shrimp BLT with Avocado and Chipotle Mayo - A Step-by-Step Guide

There's nothing quite like a classic BLT sandwich - the crispy bacon, the juicy tomatoes, the crisp lettuce, and the tangy mayo all come together to create a symphony of flavor. But what if we took this beloved sandwich to the next level by adding succulent grilled shrimp, creamy avocado, and a spicy chipotle mayo? That's exactly what you'll get with this Triple Decker Grilled Shrimp BLT with Avocado and Chipotle Mayo recipe.

This sandwich is a delicious twist on the traditional BLT, ...

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Ingredients

  • 1 cup mayonnaise
  • 1 chipotle pepper in adobo sauce
  • ½ lime, juiced
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 4 slices bacon
  • 8 extra-large shrimp - peeled, deveined, and tails removed
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 1 avocado, peeled, pitted and sliced
  • 2 leaves romaine lettuce
  • 4 slices ripe red tomato
  • 6 slices sourdough bread, toasted

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 2
  • Yield: 2 sandwiches

  • Combine mayonnaise, chipotle pepper, lime juice, and a pinch of salt and pepper in a bowl. Puree until smooth with a stick blender. Alternately, you can use a food processor to puree the ingredients. Cover and refrigerate until ready to assemble sandwiches.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Toss the shrimp in a bowl with olive oil and salt and pepper to taste.
  • Cook shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes on each side.
  • To assemble sandwiches: Spread prepared mayonnaise dressing generously on 1 slice of bread. Arrange half of the shrimp and avocado slices on top. Place another slice of bread over the avocado, and spread another layer of the dressing. Top with a lettuce leaf and 2 slices of tomato followed by a third slice of bread. Repeat with the remaining ingredients for the second sandwich.
  • Nutrition

    1433 cal.

    • Total Fat: 119g
    • Saturated Fat: 19g
    • Cholesterol: 234mg
    • Sodium: 1769mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 10g
    • Total Sugars: 6g
    • Protein: 38g
    • Vitamin C: 26mg
    • Calcium: 106mg
    • Iron: 7mg
    • Potassium: 1036mg