makes four sandwiches
2 ripe avocados
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon dijon mustard
1 lemon, juice and zest
2 cups arugula
1 tablespoon olive oil
squeeze of lemon juice
2 tablespoons parmesan cheese
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 1/2 tablespoons harissa
8 strips thick cut applewood bacon, cooked crisp
4 sandwich rolls
sea salt and freshly ground pepper
Smoked avocado: Cut avocados in half lengthwise. Remove pit and generously squeeze the juice of 1 lemon all over the avocado meat. Using
1 1/2 tablespoons of apple wood chips, smoke according to your stovetop
smoker’s directions for 30 minutes over medium low heat. After 30
minutes, remove the avocados from the smoker, rub with a bit more lemon
juice and set aside. While the avocado is smoking, fry the bacon, make the aioli, dress the arugula and cook the shrimp.
Lemon aioli: In
a small bowl, combine mayonnaise, garlic, dijon and the zest of 1/2 a
lemon. Add in the juice of 1/2 the lemon and stir to combine. Taste and
adjust seasonings. Cover and
store in the refrigerator until ready to use.
Arugula: In a medium bowl, toss together arugula, olive oil, a squeeze of lemon
juice and 2 tablespoons parmesan cheese. Taste and adjust seasoning with
additional lemon juice, sea salt and freshly ground pepper. Set aside.
Shrimp: Combine shrimp, 2 tablespoons olive oil and harissa. Grill just until no longer opaque. Set aside.
Assemble the sandwiches: Split the bread lengthwise and lightly butter. Broil until toasted, about 3-4 minutes. Spread lemon aioli on one side of the bread. Top with 1/4 of the shrimp and two strips of bacon. Top with 1/4 of the arugula. On
the other half of the bread, spread 1/4 of the avocado. Sprinkle with
course sea salt and top the other half of the sandwich.
bacon recipe source: Holly, frommyimpossiblytinykitchen (@itsFMITK), April 17, 2014