Ingredients 1 cup olive oil
3 tablespoon fresh basil, chopped
1 tablespoon garlic, finely chopped
48 (#3) shrimp, 16 count, cooked, peeled and deveined
Salt and freshly ground pepper to taste
1 cup mayonnaise
24 1-inch thick egg bread slices
6 (#3) California avocados
12 Roma tomatoes, sliced lengthwise
48 peppered bacon slices, cooked crisp
Butter lettuce leaves, as needed
Instructions In a large bowl mix the oil, basil and garlic; stir in shrimp. Marinate shrimp up to 4 hours, refrigerated. Grill shrimp over high heat until bright orange, about 1 minute on each side. Drain on paper towel; cool. Split in half; season lightly with salt and pepper. Reserve.
Spread 1 tablespoon mayonnaise on 2 toasted bread slices. Layer 4 reserved shrimp, ½ avocado, sliced, 1 sliced tomato, 4 slices bacon and lettuce leaves; finish with second slice of bread. Spear sandwich with picks at each corner and cut into quarters.