Shrimp BLT with Pesto Mayo
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.
Ingredients
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8 slices turkey bacon
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1/4 cup light mayonnaise
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2 tablespoons prepared basil pesto
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3/4 pound U.S. farm-raised large shrimp (about 20), shelled and deveined
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8 slices light whole-wheat bread, toasted
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1 large tomato, thinly sliced
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4 large pieces of iceberg lettuce
Directions
1.
In a large nonstick skillet, cook the turkey bacon over medium-high heat until crisp, about 5 minutes. Drain on paper-towel-lined plate.
2.
In a small measuring cup, mix together mayonnaise and 1 tablespoon of the pesto. Set aside.
3.
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.
4.
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
Calories 382, Total Fat 18 g, Saturated Fat 4 g, Cholesterol 165 mg, Sodium 1129 mg, Carbohydrate 23 g, Fiber 3 g, Protein 32 g.
Percent Daily Values are based on a 2,000 calorie diet
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