Shrimp and pesto mayo give the classic BLT a delicious twist.

By Michael Tyrrell

Shrimp BLT with Pesto Mayo

Makes: 4 servings

Prep: 10 minutes

Cook: 5 minutes

Broil: 4 minutes

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

  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 information per serving: 382 calories; 18g fat (4g sat.); 32g protein; 23g carbohydrate; 3g fiber; 1129mg sodium; 165mg cholesterol

Originally provided in the January 2009 issue of Family Circle magazine.