These open-faced sandwiches are topped with tons of tasty ingredients: shrimp, avocado, bacon, and mayonnaise. For a sturdy sandwich base, use a thicker cut of bread.
4 thick bacon slices
1 pound peeled, medium-size raw shrimp, deveined
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice, divided
1 (5-oz.) package arugula
1 1/2 cups cherry tomatoes, halved
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced red onion
1 tablespoon extra virgin olive oil
4 (1-inch-thick) country bread slices, toasted
1 garlic clove, crushed
2 tablespoons mayonnaise
2 avocados, peeled and sliced
2 tablespoons fresh dill, chopped
How to Make It
Cook bacon in a medium skillet over medium heat 12 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Cut bacon into 1-inch pieces.
Cook shrimp and 1/2 tsp. salt in hot drippings over medium-high heat 2 minutes on each side or until bright pink. Remove from heat, and stir in pepper and 2 Tbsp. lemon juice.
Toss together arugula, tomatoes, corn kernels, onion slices, olive oil, bacon, and remaining lemon juice.
Rub 1 side of each bread slice lightly with garlic. Spread about 1/2 Tbsp. mayonnaise on each bread slice; top with avocado slices and shrimp mixture. Sprinkle with chopped dill, and serve with arugula mixture.