0 (0)

Fish and Shellfish, Mains, Sandwiches

Shrimp Club Sandwiches With Chipotle Mayonnaise

Shrimp Club Sandwiches With Chipotle Mayonnaise
Lawrence K. Ho / Los Angeles Times

Club sandwiches are familiar enough, so why not give them a twist? This easy-to-prepare version makes for a fast family meal but can also be a special lunch or light dinner for company. Buy the largest shrimp you can--to save ... Read more

Total time: 30 minutes | Serves 4
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons Sherry
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound peeled and cleaned raw jumbo shrimp, sliced in half
  • 6 slices bacon
  • 1/2 cup mayonnaise
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 avocado, sliced
  • 4 slices tomato
  • 2 leaves lettuce
  • 4 slices sourdough bread

Step 1Combine 1/2 teaspoon garlic, oil, Sherry, red pepper flakes, salt and pepper in a resealable plastic bag. Add shrimp and shake to coat evenly. Marinate 15 minutes.

Step 2Fry bacon in skillet over medium heat until crisp, 5 minutes. Drain on paper towels. Set aside.

Step 3Combine mayonnaise with 1/2 teaspoon minced garlic and chipotle; set aside.

Step 4Drain shrimp and saute in hot skillet over high heat until slightly pink and opaque, 2 to 3 minutes. (You can also broil or grill the shrimp).

Step 5Toast bread. Spread each slice with 1 tablespoon chipotle mayonnaise. Divide shrimp between 2 slices. Top with avocado, then bacon slices. Place 2 tomato slices on top of bacon and top with lettuce. Cover with remaining bread slices. Use toothpicks to hold sandwiches together. Cut sandwiches in half and serve.


Hot Cross Buns
Hot Cross Buns

Homemade processed cheese
Homemade processed cheese

Boeuf a la ficelle
Boeuf a la ficelle

Stuffed dates
Stuffed dates

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

La Grande Orange's tuna salad sandwich
Steamed corn with clams and bacon
Grilled lobster with citrus and tarragon
Whole fish with tapenade