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
1 avocado
mayonnaise, for serving on the side
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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.
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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
