Back in the days when I loved to cook, as my husband says, we discovered this sandwich. Since everyone in our family loves it I call it the happy sandwich. Here's hoping it makes you happy, too:
1 teaspoon minced garlic
1 tablespoon olive oil
1 1/2 tablespoons Sherry
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound jumbo shrimp (peeled and cleaned)
6 slices bacon
1/2 cup mayonnaise
1 chipotle pepper in adobo sauce, chopped
4 slices sourdough bread
4 slices tomato
2 lettuce leaves
Combine 1/2 teaspoon 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. Drain on paper towels and set aside.
Combine mayo with 1/2 teaspoon minced garlic and chipotle: set aside.
Drain shrimp and saute' in hot skillet over high heat till slightly pink and opaque, 2-3 minutes. You can also broil or grill shrimp.
Toast bread. Spread each slice with 1 tablespoon chipotle mayonnaise. Divide shrimp between 2 slices. Top with avocado, then bacon slices. Place 2 tomato slices on top of bacon and top with lettuce. Cover with remaining bread slices. Use toothpicks to hold sandwiches together. Cut in half and serve.