the ultimate b.l.t.

Yesterday we had one of those old-fashioned Sunday suppers that make you feel good inside and out. Ham, pinto beans, new potatoes, ripe tomatoes, sweet onions, cornbread, and deviled eggs. I was going to make coleslaw but didn't. Randy sat down and said it reminded him of the days when I liked to cook! I still like to cook - but I like to write more.

Sadly, I have a small stack of cooking magazines I never seem to get around to reading so I rely on those old tried and true recipes. Like this one. But beware - you might never be able to eat a plain old B.L.T. again. At least Randy won't.

Shrimp B.L.T. with Chipotle Mayonaise

1 tsp. minced garlic
1 tablespoon olive oil
1-1/2 tablespoons sherry
1/2 tsp. red pepper flakes
1/4 tsp. salt
1/4 tsp. pepper
1/2 lb. peeled and cleaned raw jumbo shrimp
6 slices bacon
1/2 cup mayo
1 chipotle pepper in adobo sauce, chopped
4 slices sourdough bread
1 ripe avacado
4 slices tomato
2 lettuce leaves

Combine 1/2 tsp. garlic, oil, sherry, red pepper flakes, salt and pepper in resealable plastic bag. Add shrimp and shake to coat evenly. Marinate 15 minutes.

Fry bacon till crisp and drain on paper towels.

Combine mayo with 1/2 tsp. minced garlic and chipotle; set aside.

Drain shrimp and saute' in hot skillet over high heat till slightly pink and opaque, 2-3 minutes

Toast bread. Spread each slice with 1 tablespoon chipotle mayo. Divide shrimp between 2 slices. Place two tomato slices and avacado slices on top of bacon and top with lettuce. Cover with remaining bread slices. Cut in half and serve.

Serves 4 (or 2 hungry people). If you don't like the heat, only add 1/2 a chipotle pepper. I don't like sourdough bread (Randy does) so any rustic type Italian bread will do. This is a great summer sandwich when the tomatoes and avacados are really ripe. Enjoy!