Shrimp BLTs with Basil Mayo

BLTs are pretty much the best sandwiches ever. Raise your hand if you agree. 

Obviously bacon is amazing, but when you combine it with crispy fresh lettuce, juicy tomatoes, and creamy cool mayonnaise� I seriously think it's bacon's best use. Well, aside from just chowing down slice after slice. When in doubt, I order BLTs. Unlike other sandwiches, they're just kind hard to screw up. I mean, there's for sure the perfect BLT, and you can probably make a sub-par BLT, but really...if you give me bread or toast, bacon, toms, and lettuce, I'm sure I'll manage.

This here BLT, loaded with grilled shrimp and garlicky basil mayo (SBLTBM?), is SO GOOD. I'm not going to say it's better than the original, because how can you improve upon something so classic and perfect? But, I will say that it's delicious and awesome in it's own right. It's perfect for dinner, since it's a little heartier than the classic, but really, I could eat it for every meal. Breakfast, second breakfast, lunch, mid-day snack, dinner�dessert? 

I also love the simplicity of a BLT, even this fancy one. Fry up the bacon, slicey slice the toms, give the shrimp a quick toss in some EVOO, salt, pepper, and red pepper flakes, then throw those suckers on the grill, and blend together your mayo, basil, and garlic. 

Sidenote: avocado would not be a terrible idea here. SBLTBMA? 

Shrimp BLTs with Basil Mayo

Makes 2 large sandwiches

8 thick slices bacon

1/2 cup mayonaise

8 large basil leaves

1 small clove garlic

12 large shrimp/prawns, peeled and deveined 

1/2 tablespoon olive oil

Pinch red pepper flakes

Salt & pepper

1 tomato, sliced

Lettuce (I like a crunchy but leafy lettuce like Romaine for BLTs)

4 thick slices bread (I used a sour white from a local bakery)-toast if desired

Cook the bacon: Per your usual method, draining on paper towels when done. 

Make the mayo: In a blender or food processor, add mayo, basil leaves, and garlic. Blend until smooth, stopping and scraping down sides as necessary. Add a pinch of salt and pepper, to taste.

Grill the shrimp: Toss shrimp with olive oil, a pinch of red pepper flakes, and a pinch of salt and fresh ground black pepper. To grill outside, I like to put them on a double skewer so they don't fall through (for wooden skewers, be sure to soak in water prior to grilling so they don't burn). For indoor grilling on a grill pan, you can leave them loose. Cook shrimp for about 2 minutes per side, or until opaque.

Assemble the sandwiches: Slather 1 piece of bread with the mayo, top with tomato, bacon, shrimp, and lettuce, and top with bread slice. Repeat for second sandwich. 

Raspberry & Basil Bourbon Jam Sours

I have this summer fantasy. Not like, a Fabio fantasy�sillies. More like an idyllic summer in the South kind of fantasy. I'm sitting on a porch swing on a sunny, summer day. There are those big hanging trees around the porch�willows?�and probably bluegrass playing off somewhere in the distance, mingling with the sound of the breeze through the trees. I'm kicking back, without a care in the world. It's basically a never ending Sunday in August. Job? What job? Bills? What bills. Cocktail? Yes, definitely a cocktail. 

This fruity, jammy, lemony, herbaceous bourbon cocktail is exactly what I'd be drinking on that porch swing. Can someone just invite me to their porch swing already? 

Jam and booze is such an amazing, perfect combo. I don't know why I haven't been doing this forever. These drinks are sweet and fruity in a not-too-sweet, summery kinda way, with a bit of tang from the lemon juice, and a nice basil and bourbon finish. So good. So, so good. It's my�jam. Yep. Said it.

Until I find that porch swing and endless summer afternoon, my couch, episodes of Fargo, and this cocktail will have to do. 

Raspberry & Basil Bourbon Jam Sours

Makes 2

These look a bit dainty with their pretty pink hue, but trust me, they are strong cocktails, as bourbon drinks should be. Feel free to lighten it up with a splash of soda water. If your jam is pretty sweet, you may not need the honey. 

2 tablespoons raspberry jam/preserves of your choice*

1 teaspoon honey

1 sprig fresh basil (about 4-5 leaves)

Ice

2 ounces bourbon

Juice from 2 medium-large lemons

Combine raspberry jam/preserves in a small dish, and microwave about 15 seconds, just to loosen it enough to easily stir together. 

Add basil to a cocktail shaker, and muddle/mash. Add ice about 3/4 full, bourbon, lemon juice, and jam/honey mixture. Shake shake shake!

Pour over ice, garnish with a leaf of basil, enjoy!

*I used Trader Joe's Raspberry Fruit Spread. 

Fried Egg Caprese Sandwich

I love breakfast sandwiches. More often than not, if a brunch menu is sans the bfast sammie, I'll order toast, a fried egg, and a side of bacon, and I'll make my own damn breakfast sandwich. 

Amanda taught me that trick. She's pretty smart like that. I mean� she just got her Master's degree over the weekend� talk about brains, that gal's got em! 

This breakfast sandwich is super fresh tasting�that's the basil. It's basically a caprese salad (um, yum!) but on a ciabatta roll. With a fried egg. It's got all the right fresh & tangy & creamy stuff goin' on. And it comes together really fast (no Master's degree required). 

PS. Doesn't that fried egg look like a steak? Why is it shaped like that? 

Fried Egg Caprese Sandwich

Serves 1

1 ciabatta roll, sliced open

Olive oil 

1 tablespoon mayonaise 

1 teaspoon balsamic vinegar

2-3 thick slices fresh mozzarella 

2-3 large basil leaves

1-2 thick tomato slices (I used a big, meaty heirloom)

1 egg

Salt and pepper

Brush the insides of the roll with a little bit of olive oil, and broil until lightly golden and crispy (or grill!). Whisk together the mayo & balsamic, and spread on half the ciabatta roll. Add tomato on top of mayo, sprinkle with salt and pepper. Add cheese then basil to other half of roll. Fry an egg to your liking (I prefer over-medium�.the yolk is still runny, but the white is fully cooked everywhere), and sprinkle with salt and pepper. Put egg on tomato, and combine sandwich halves. That's it!