Sunday Suppers: Spicy Chipotle Shrimp BLTs

• Meat

  • 8 slices Bacon

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 2 big handfuls Baby spinach
  • 2 tsp Chipotle adobe sauce from a can of chipotle peppers
  • 1 tsp Lime, zest
  • 8 slices Tomato

• Condiments

  • 2 tsp Lime juice, fresh

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 8 slices Whole wheat bread, toasted

• Dairy

  • 1/2 cup Mayo or greek yogurt

Found on bakerbynature.com

Ingredients

• 1 tablespoon olive oil
• 1 lb large shrimp, cleaned, peeled, and tails removed
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon lime zest
• 2 teaspoons fresh lime juice
• 8 slices toasted whole wheat bread (or whatever bread you like)
• 1/2 cup mayo OR greek yogurt (I used Greek yogurt because I dont like mayo; both will do the job)
• 2 teaspoons chipotle adobe sauce from a can of chipotle peppers
• 8 slices of bacon, fried until crispy
• 8 slices of tomato
• 2 big handfuls of baby spinach leaves (or any other lettuce you like)

Directions

• Heat oil in a large skillet over medium-high heat.
• Toss shrimp in a small bowl with salt, pepper, and lime zest.
• Add shrimp to skillet and cook for 1 minute, flip, then cook for another 1-2 minutes, or just until shrimp are pink and firm. Be sure not to overcook here; shrimp cook FAST!
• Squeeze lime juice over shrimp.
• In a small bowl mix the mayo with the chipotle sauce. Add a little sauce at a time, tasting as you go to make sure you dont make it too spicy. Add salt to the mayo if needed (I found I needed a little salt in the greek yogurt).
• Spread the chipotle mayo on each slice of bread, then layer 4 of the pieces with crispy bacon, shrimp, lettuce, and tomato. Add a top layer of bread to each, cut in half, and dig in!