Recipe adapted from here.
The first time I ever made these sandwiches was two years ago; my boyfriend was the Editor-in-Chief of our law school's Law Review, and he had spent three whole days and nights locked up in the law school basement doing edits. One night, I surprised him with these sandwiches, some jalapeño kettle chips and a couple of Bud Lights. Needless to say, we've been obsessed with these ever since, and I make them for friends and family on a regular basis.
INGREDIENTS: (Serves four)
1
pound of peeled and deveined raw shrimp (you can absolutely use the frozen kind)
1/2
cup flour
1/2
teaspoon each of salt, pepper, chili powder, garlic powder & paprika
8
slices bacon
1
avocado, sliced
Crispy
onion strings
Condiment
of your choice (I've used garlic aioli, peppercorn ranch and a spicy mayo)
4
sandwich rolls/breads/buns of choice, preferably toasted (I've used ciabatta,
focaccia and most recently, onion rolls)
PREPARATION:
Combine
flour, salt, pepper, paprika, garlic and chili powder in a large bowl and mix
with a fork, then set aside.
Using a large skillet, cook bacon until it's crispy. Then remove it and let it drain on a paper towel. Do not turn off heat and do not discard the bacon grease (I don't know why I feel the need to warn you about the bacon grease. If you're reading my blog, you're obviously pro-bacon and would never, ever waste such a delightful liquid).
Toss
the shrimp in the flour and spice mixture, then place the shrimp in the skillet with the bacon grease. Pan fry until done (about 2-3 minutes per side). Remove and let drain on a paper towel.
Layer your chosen condiment, slices of bacon, onion strings and
avocado on the toasted bun. Then, stack the shrimp on top until it’s a mile
high. (These sandwiches are messy, so you may want to smash your sandwich and/or cut it in half before digging in. A fork and napkin will also definitely come in handy.)
Serve with a Southwestern salad or jalapeño chips.
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