The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Mini Shrimp BLT


4 each seared shrimp, cut in half length wise

2 leaves Romaine lettuce, chiffonade

4 slices pepper jack cheese, cut in half

4 cherry tomatoes, cut in half

4 slices country ham, cut in half

8 brioche rounds, toasted

Maple bacon aioli

For the Maple Bacon Aioli


Chopped rendered bacon

Maple syrup

Salt and pepper


Place toasted brioche down first with aioli spread on top. Layer pepper jack cheese, ham, lettuce, and shrimp on top. Finish with a cherry tomato and skewer it together. Salt and pepper to taste. Maple Bacon Aioli / Mix ingredients together to taste.
Print Recipe