Grilled Shrimp and Bacon Sandwich

Grill Pan or Toaster Oven; Small Bowl; Plate; Paper Towels

10

20

American

Grilled, Shrimp, Bacon, Sandwich

Main Course

Grilling

Gluten Free (if using gluten free bread)

1

2 slices of bacon

2 large shrimp, peeled and deveined

1 teaspoon olive oil

2 slices of whole wheat bread

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

1/4 cup lettuce leaves, shredded

2 slices of tomato

Preheat a grill pan over medium heat. Place the bacon in the pan and cook for 3-4 minutes per side until crispy. Remove from the pan and set aside on a plate lined with paper towels to absorb any excess grease.

In a small bowl, combine the shrimp with the olive oil and season with salt and pepper to taste. Place the shrimp on the preheated grill pan and cook for 2-3 minutes per side until cooked through. Remove from the heat and set aside on a plate lined with paper towels to absorb any excess grease.

Toast both slices of bread in a toaster or on the grill pan until lightly golden brown. Spread one slice of toast with mayonnaise and the other slice with Dijon mustard.

Assemble the sandwich by layering lettuce leaves, tomato slices, bacon strips, and grilled shrimp onto one slice of toast before topping it off with the other slice of toast spread with Dijon mustard. Cut in half before serving if desired.

Calories – 463 kcal; Fat – 18.3 g; Carbohydrates – 37.2 g; Protein – 32.7 g

Enjoy this delicious grilled shrimp and bacon sandwich made with whole wheat bread, mayonnaise, Dijon mustard, lettuce leaves, tomato slices, bacon strips, and grilled shrimp! This easy-to-follow recipe takes only 10 minutes to prepare and 10 minutes to cook for a total time of 20 minutes!

5

The chocolate chip cookie, which was invented by Ruth Wakefield in Massachusetts in the s, is one of America’s most beloved cookies.