Grilled Shrimp BLT

shrimp blt (510x428)

At this time of year, more and more people head to Round Top TX for a variety of reasons – but one of those reason is to eat at the café run by Bud Royer and his family. Once there and seated, another reason is to order this Shrimp BLT, one of the café’s longtime signature dishes.

1 stick butter

1 pound (16-20) shrimp, peeled and deveined

1/8 teaspoon garlic powder

1/8 teaspoon lemon pepper

9 slices thick-cut bacon

Smokin’ Mesquite Mustard

1 red onion, peeled and sliced in rings

1 tomato, sliced

3 pieces green leaf lettuce

3 sourdough hoagie rolls, preferably Shelia Partin’s jalapeno

Melt the butter in a cast-iron skillet over medium-high heat and add the shrimp. Season with garlic powder and lemon pepper. When just pink and cook through, drain on paper towels. Cook the bacon in the skillet until crispy, then drain on paper towels. Spread both sides of the roll with the mustard, then lay out onion, tomato and lettuce on the bottom half. Add the shrimp and top with the other half of roll. Slice the sandwich into 2 halves, pinning each with a toothpick. Makes 3 sandwiches.

 

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