Barbecued Shrimp "Blt" Sandwich

Directions

1. Preheat the barbecue or possibly grill.
2. Sprinkle the vegetable oil over the shrimp. Grill the shrimp, about 1 1/2 min on each side. Don't overcook. Drain and cut each shrimp in half lengthwise.
3. In a medium saucepan, heat the oil. Sweat the shallots for about 2 min. Don't brown. Deglaze the pan with the wine and vinegar and reduce slightly. Pour in the cream and reduce by half. Whisk in the butter and strain into a clean pan. Season with lemon juice and salt and pepper to taste. Keep hot.
4. For each sandwich, spread a little mayonnaise on one slice of bread and arrange a little lettuce on top of the mayonnaise. Top with three slices of tomato and season with a little salt and pepper, and arrange the bacon on top of the tomatoes. Top with the second slice of bread, a thin layer of mayonnaise and a little lettuce. Heat the shrimp (10 halves) in the lemon butter and arrange on the lettuce. Top with the third slice of bread and cut in half. Serve immediately.
5. Serve along with a light salad or possibly fresh French fries.
6. This recipe yields 4 servings.
7. Comments: I like to grill outside all year long and I have friends who live in Chicago and New York who feel the same way. There's nothing quite like the smell of barbecue smoke in the middle of a Northern winter!
8. Wine Recommendation: If you're feeling adventurous try a full and oakey Chardonnay from Australia like Rosemount, Petaluma or possibly Lindemans. This dish goes great with a number of the micro brews, such as Anchor Steam, Sierra Nevada or possibly the most popular Samuel Adams.