Preparation / Directions:
In a large bowl, mix the oil, basil, and garlic; stir in shrimp. Marinate
shrimp up to 4 hours, refrigerated. 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.
Per Order:
Spread 1 tablespoon mayonnaise on 2 toasted bread slices.
Layer 4 reserved shrimp, 1/2 avocado, sliced, 1 sliced tomato, 4 slices
bacon, and lettuce leaves. Finish with second slice of bread.
Spear sandwich with pics at each corner and cut into quarters.
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