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Grilled Shrimp and California Avocado BLT

Grilled Shrimp and California Avocado BLT
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Serving Size: 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

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  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.

Recipe Tags

  • 4th of July
  • avocado and basil
  • bacon
  • BLT
  • foodservice
  • grilling
  • sandwich
  • sandwiches
  • seafood
  • shrimp
  • summer
  • tomatoes


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