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Sunday Suppers: Spicy Chipotle Shrimp BLTs

Ashley Manila
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Ingredients
 

  • 1 tablespoon olive oil
  • 1 lb large shrimp, cleaned, peeled, and tails removed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon lime zest
  • 2 teaspoons fresh lime juice
  • 8 slices toasted whole wheat bread (or whatever bread you like)
  • 1/2 cup mayo OR greek yogurt (I used Greek yogurt because I don't like mayo; both will do the job)
  • 2 teaspoons chipotle adobe sauce from a can of chipotle peppers
  • 8 slices of bacon, fried until crispy
  • 8 slices of tomato
  • 2 big handfuls of baby spinach leaves (or any other lettuce you like)

Instructions
 

  • Heat oil in a large skillet over medium-high heat.
  • Toss shrimp in a small bowl with salt, pepper, and lime zest.
  • Add shrimp to skillet and cook for 1 minute, flip, then cook for another 1-2 minutes, or just until shrimp are pink and firm. Be sure not to overcook here; shrimp cook FAST!
  • Squeeze lime juice over shrimp.
  • In a small bowl mix the mayo with the chipotle sauce. Add a little sauce at a time, tasting as you go to make sure you don't make it too spicy. Add salt to the mayo if needed (I found I needed a little salt in the greek yogurt).
  • Spread the chipotle mayo on each slice of bread, then layer 4 of the pieces with crispy bacon, shrimp, lettuce, and tomato. Add a top layer of bread to each, cut in half, and dig in!
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