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Serving Size: 4

I like to grill outside all year long and I have friends who live in Chicago and New York who feel the same way. There's nothing quite like the smell of barbecue smoke in the middle of a Northern winter!

1/2 pound (about 20 medium) peeled shrimp
1/2-cup mayonnaise
12 thin slices sourdough bread
2 cups baby lettuce
1/2-pound tomato, cut into 12 thin slices
6 ounces (12 thick slices) bacon, cooked and drained
Salt
Pepper
3 tablespoons vegetable oil

LEMON-BUTTER SAUCE
1 teaspoon vegetable oil
3 ounces (about 5 large) shallots, peeled and sliced
1/2 cup dry white wine
1 tablespoon vinegar
1/2 cup cream
1/2 cup unsalted butter, cut into small pieces
Juice of 1/2 lemon
Salt
White pepper

1. Preheat the barbecue or grill.
   
   
2. Sprinkle the vegetable oil over the shrimp. Grill the shrimp, about 1 1/2 minutes on each side. Do not overcook. Drain and cut each shrimp in half lengthwise.
   
   
3. In a medium saucepan, heat the oil. Sweat the shallots for about 2 minutes. Do not brown. Deglaze the pan with the wine and vinegar and reduce slightly. Pour in the cream and reduce by half. Whisk in the butter and strain into a clean pan. Season with lemon juice and salt and pepper to taste. Keep warm.
   
   
4. For each sandwich, spread a little mayonnaise on one slice of bread and arrange a little lettuce on top of the mayonnaise. Top with three slices of tomato and season with a little salt and pepper, and arrange the bacon on top of the tomatoes. Top with the second slice of bread, a thin layer of mayonnaise and a little lettuce. Heat the shrimp (10 halves) in the lemon butter and arrange on the lettuce. Top with the third slice of bread and cut in half. Serve immediately.

Cut the sandwiches in halves and serve along with a light salad or fresh French fries.