Grilled Shrimp and Avocado BLT

Ingredients

 * ¾ Cup olive oil
 * 3 Tbsp chopped fresh basil
 * 1 Tbsp finely chopped garlic
 * 48 16-count Shrimp, peeled and deveined (about 3 lbs)
 * salt, as needed
 * black pepper, as needed
 * ¾ Cup Mayonnaise
 * 24 pieces sliced egg bread (1/4-inch thick)
 * 6 California avocados
 * 12 Roma tomatoes, sliced lengthwise
 * 48 slices peppered Bacon, cooked crisply
 * butter lettuce leaves, as needed

Directions
In a large bowl, mix the oil, basil, and garlic; stir in Shrimp.

Marinate Shrimp up to 4 hours, refrigerated

Grill Shrimp over high heat until bright orange, about 1 minute on each side.

Drain on a paper towel; cool.

Split in half; season lightly with salt and pepper.

Reserve.

Per Order

Spread 1 tablespoon Mayonnaise on 2 toasted bread slices.

Layer 4 reserved Shrimp, 1/2 avocado, sliced, 1 sliced tomato, 4 slices Bacon, and lettuce leaves.

Finish with second slice of bread.

Spear sandwich with pics at each corner and cut into quarters.