Shrimp salad and charred Jalapeno BLTs
Instructions:
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- Heat a large cast-iron skillet over high heat. Add the jalapenos and cook, turning with tongs, until the skins wrinkle and are charred in spots. Place in a small bowl, cover, and let sit until cool enough to handle. The steam will finish cooking them. Rub off the skins (it’s okay if a few bits stick to the chiles). Cut off the stems and split the chiles open into flat pieces. To reduce the heat,
scrape away the seeds and inner ribs with the tip of a knife or a spoon.
- Heat the oil in the skillet over medium-high heat. Add the shrimp and cook, stirring, only until they are opaque, about 2 minutes. Cut the shrimp into bitesized pieces and transfer into a medium bowl. Stir in the mayonnaise, basil, lemon juice, and pepper. Taste for salt, but the shrimp are probably well seasoned from the brine.
- To assemble the sandwiches, divide the shrimp mixture among 4 slices of the bread. Top with the jalapeno, bacon, lettuce, and tomato. Close the sandwiches with the remaining 4 slices of bread and serve soon.