BLTs are pretty much the best sandwiches ever. Raise your hand if you agree.
Obviously bacon is amazing, but when you combine it with crispy fresh lettuce, juicy tomatoes, and creamy cool mayonnaise… I seriously think it's bacon's best use. Well, aside from just chowing down slice after slice. When in doubt, I order BLTs. Unlike other sandwiches, they're just kind hard to screw up. I mean, there's for sure the perfect BLT, and you can probably make a sub-par BLT, but really...if you give me bread or toast, bacon, toms, and lettuce, I'm sure I'll manage.
This here BLT, loaded with grilled shrimp and garlicky basil mayo (SBLTBM?), is SO GOOD. I'm not going to say it's better than the original, because how can you improve upon something so classic and perfect? But, I will say that it's delicious and awesome in it's own right. It's perfect for dinner, since it's a little heartier than the classic, but really, I could eat it for every meal. Breakfast, second breakfast, lunch, mid-day snack, dinner…dessert? 
I also love the simplicity of a BLT, even this fancy one. Fry up the bacon, slicey slice the toms, give the shrimp a quick toss in some EVOO, salt, pepper, and red pepper flakes, then throw those suckers on the grill, and blend together your mayo, basil, and garlic. 
Sidenote: avocado would not be a terrible idea here. SBLTBMA? 
Shrimp BLTs with Basil Mayo
Makes 2 large sandwiches
8 thick slices bacon
1/2 cup mayonaise
8 large basil leaves
1 small clove garlic
12 large shrimp/prawns, peeled and deveined
1/2 tablespoon olive oil
Pinch red pepper flakes
Salt & pepper
1 tomato, sliced
Lettuce (I like a crunchy but leafy lettuce like Romaine for BLTs)
4 thick slices bread (I used a sour white from a local bakery)-toast if desired
Cook the bacon: Per your usual method, draining on paper towels when done.
Make the mayo: In a blender or food processor, add mayo, basil leaves, and garlic. Blend until smooth, stopping and scraping down sides as necessary. Add a pinch of salt and pepper, to taste.
Grill the shrimp: Toss shrimp with olive oil, a pinch of red pepper flakes, and a pinch of salt and fresh ground black pepper. To grill outside, I like to put them on a double skewer so they don't fall through (for wooden skewers, be sure to soak in water prior to grilling so they don't burn). For indoor grilling on a grill pan, you can leave them loose. Cook shrimp for about 2 minutes per side, or until opaque.
Assemble the sandwiches: Slather 1 piece of bread with the mayo, top with tomato, bacon, shrimp, and lettuce, and top with bread slice. Repeat for second sandwich.
