Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
1174
Calories
52g
Protein
58g
Fat
117g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ¾ Cup olive oil
- 3 Tbsp chopped fresh basil
- 1 Tbsp finely chopped garlic
- 48 16-count shrimp, peeled and deveined (about 3 lbs)
- Salt, as needed
- Black pepper, as needed
- ¾ Cup mayonnaise
- 24 pieces sliced egg bread (1/4-inch thick)
- 6 California Avocados
- 12 Roma tomatoes, sliced lengthwise
- 48 slices peppered bacon, cooked crisply
- Butter lettuce leaves, as needed
- =
Directions
1
In a large bowl, mix the oil, basil, and garlic; stir in shrimp.
2
Marinate shrimp up to 4 hours, refrigerated
3
Grill shrimp over high heat until bright orange, about 1 minute on each side.
4
Drain on a paper towel; cool.
5
Split in half; season lightly with salt and pepper.
6
Spread 1 tablespoon mayonnaise on 2 toasted bread slices.
7
Layer 4 reserved shrimp, 1/2 avocado, sliced, 1 sliced tomato, 4 slices bacon, and lettuce leaves.
8
Finish with second slice of bread.
9
Spear sandwich with pics at each corner and cut into quarters.
Recipe sourced from
fandom