California Avocado

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 and black pepper as needed
 * ¾ Cup Mayonnaise
 * 24 pieces Sliced egg bread (1/4-inch thick)
 * 6 medium California avocado, sliced (about 3 lbs)
 * 12 Roma tomato, 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 sliced avocado, 1 sliced tomato, 4 slices bacon, and lettuce leaves; finish with second slice of bread.

Spear sandwich with picks at each corner and cut into quarters