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Sunday, July 21 2013

Shrimp and a pesto mayonnaise spread are added to the traditional bacon, lettuce, and tomato sandwich. Purchase deveined shrimp to keep the preparation time at less than 30 minutes for this recipe.

 

 

Recipe from 
Servings: 4
Prep Time: 10 mins
 
 
 
 
ingredients
 
  •  
    8    slices  turkey bacon
  •  
    1/4   cup   light mayonnaise
  •  
    2    tablespoons   prepared basil pesto
  •  
    3/4   pound   U.S. farm-raised large shrimp (about 20), shelled and deveined
  •  
    8    slices  light whole-wheat bread, toasted
  •  
    1    large  tomato, thinly sliced
  •  
    4    large  pieces of iceberg lettuce
 
directions
In a large nonstick skillet, cook the turkey bacon over medium-high heat until crisp, about 5 minutes. Drain on paper-towel-lined plate.
 
 
In a small measuring cup, mix together mayonnaise and 1 tablespoon of the pesto. Set aside.
 
 
Heat broiler. Place shrimp on a lightly greased broiler pan and brush with remaining 1 tablespoon pesto. Broil for 2 minutes per side. Remove to a plate and keep warm.
 
 
Spread each slice of toast with about 1-1/2 teaspoons of the pesto mayonnaise. Evenly distribute shrimp among 4 slices of the bread and top each with 2 slices of bacon, tomato and lettuce. Top each with the remaining bread slices.
 
 

 
nutrition information
Per Serving: cal. (kcal) 382, Fat, total (g) 18, chol. (mg) 165, sat. fat (g) 4, carb. (g) 23, fiber (g) 3, pro. (g) 32, sodium (mg) 1129, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 12:00 pm   |  Permalink   |  Email