California Avocado season has ended.

Grilled Shrimp and California Avocado BLT

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Grilled Shrimp and California Avocado BLT



Serves: 12

3/4 cup olive oil
3 Tbsp. fresh basil, chopped
1 Tbsp. Garlic, finely chopped
3 lbs. Shrimp, peeled and deveined (48 16-count)
As needed Salt and freshly ground black pepper - as needed
3/4 cup mayonnaise
24 Sliced egg bread (1/4-inch thick)
3 lbs. California Avocados
12 Roma tomato, sliced lengthwise
48 Peppered bacon slices, crisply cooked
As needed Butter lettuce leaves - as needed

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  2. In a large bowl, mix the oil, basil and garlic; stir in shrimp. Marinate shrimp up to 4 hours, refrigerated.
  3. Grill shrimp over high heat until bright orange, about 1 minute on each side. Drain on a paper towel; cool. Split in half; season lightly with salt and pepper. Reserve.
  5. Spread 1 tablespoon mayonnaise on 2 toasted bread slices. Layer 4 reserved shrimp, 1/2 avocado (sliced), 1 slice tomato, 4 slices bacon and lettuce leaves; finish with second slice of bread. Spear sandwich with picks at each corner and cut into quarters.
Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


(1 Ratings)