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 Shrimp BLT with Lemon Caper Dill Mayo

 

A different take on the BLT...
 

 

 

MAYO:

 

¼ cup 

 

mayonnaise

 

1 tsp 

 

fresh lemon juice

 

1 Tbs 

 

capers, rinsed and drained

 

½ tsp 

 

fresh chopped dill
 

 

 

 

SANDWICH:

 

4 slices 

 

grilled sourdough bread

 

8 large 

 

shrimp, butterflied and grilled (1 minute per side)

 

8 slices 

 

cooked bacon

 

 

 

lettuce

 

 

 

tomato

 

 
 

1

Combine ingredients for Lemon Caper Dill Mayo in a small bowl and mix well.  Refrigerate to let flavors blend for at least one hour.

2

Spread mayo on grilled bread slices and assemble sandwich with shrimp, bacon, lettuce and tomato.  Slice on the diagonal and serve.
 

 

Servings: 2

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