Recipe courtesy of Wolfgang Puck

Barbecued Shrimp "Blt" Sandwich

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  • Total: 1 hr
  • Prep: 35 min
  • Cook: 25 min
  • Yield: Makes 4 triple-decker sandwich
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1 teaspoon vegetable oil, plus 3 tablespoons

3 ounces (about 5 large) shallots, peeled and sliced

1/2 cup dry white wine

1 tablespoon Champagne vinegar

1/2 cup heavy cream

1/2 cup (4 ounces) unsalted butter, cut into small pieces

1/2 lemon, juiced


White pepper

1/2 pound (about 20 small) peeled shrimp

1/2 cup mayonnaise, preferably homemade

12 thin slices sourdough bread

2 cups baby lettuce or 8 nice pieces romaine or iceberg lettuce

1 (1/2 pound) tomato, cut into 12 thin slices

6 ounces (12 thick slices) bacon, cooked and drained

Black pepper


  1. Preheat the barbecue or grill.
  2. In a medium saucepan, heat 1-teaspoon oil. Sweat the shallots for about 2 minutes. Do not brown. Deglaze the pan with the wine and vinegar and reduce slightly. Pour in the cream and reduce the sauce by half. Whisk in the butter and strain into a clean pan. Season with lemon juice, salt, and pepper, to taste. Keep warm.
  3. Sprinkle the 3 tablespoons vegetable oil over the shrimp. Grill the shrimp, about 1-1/2 minutes on each side. Do not overcook. Drain and cut each shrimp in half lengthwise.
  4. For each sandwich, spread a little mayonnaise on 1 slice of bread and arrange a little lettuce (or 1 piece) on the bread. Top with 3 slices of tomato, season lightly with salt and pepper, and arrange the bacon on the tomatoes. Top with the second slice of bread, a thin layer of mayonnaise, and a little lettuce. Heat the shrimp (10 halves) in the lemon butter and arrange on the lettuce. Top with the third slice of bread and cut in half. Serve immediately.
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