YIELD: 6 sandwiches
1 Tbsp. butter
1 Tbsp. olive oil
fresh chopped garlic, to taste
fresh thyme, to taste
1 lb. peeled and deveined med-large shrimp
6 telera (or other rounded) rolls
butter, as needed
1 head Bibb lettuce
1 heirloom tomato
salt and pepper, to taste
mayonnaise, for serving on the side
Melt 1 Tbsp. butter and olive oil in sauté pan on high heat with fresh chopped garlic and fresh thyme. Add shrimp, sauté until golden, set aside.
Slice rolls. Spread open sides with butter and grill until golden and crusty. Each sandwich: Place leaf of lettuce on the heel. Add 1/6 of shrimp. Top with sliced tomato and sprinkle with salt and pepper. Add 2 thin slices of avocado. Top with the crown and serve with mayo on the side.
Recipe and photo: La Brea Bakery