Shrimp BLT with Pesto Mayo

Shrimp and a pesto mayonnaise spread are added to the traditional bacon, lettuce, and tomato sandwich. Purchase deveined shrimp to keep the preparation time at less than 30 minutes for this recipe.

Shrimp BLT with Pesto Mayo
Servings: 4 Prep 10 mins Cook 5 mins Broil 4 mins


  • 8 slices turkey bacon
  • 1/4 cup light mayonnaise
  • 2 tablespoons prepared basil pesto
  • 3/4 pound U.S. farm-raised large shrimp (about 20), shelled and deveined
  • 8 slices light whole-wheat bread, toasted
  • 1 large tomato, thinly sliced
  • 4 large pieces of iceberg lettuce

Make It

1. In a large nonstick skillet, cook the turkey bacon over medium-high heat until crisp, about 5 minutes. Drain on paper-towel-lined plate.

2. In a small measuring cup, mix together mayonnaise and 1 tablespoon of the pesto. Set aside.

3. Heat broiler. Place shrimp on a lightly greased broiler pan and brush with remaining 1 tablespoon pesto. Broil for 2 minutes per side. Remove to a plate and keep warm.

4. Spread each slice of toast with about 1-1/2 teaspoons of the pesto mayonnaise. Evenly distribute shrimp among 4 slices of the bread and top each with 2 slices of bacon, tomato and lettuce. Top each with the remaining bread slices.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 382, Fat, total (g): 18, chol. (mg): 165, sat. fat (g): 4, carb. (g): 23, fiber (g): 3, pro. (g): 32, sodium (mg): 1129, Percent Daily Values are based on a 2,000 calorie diet.