Mini Shrimp BLTs LeighWebber
Photo by Leigh Webber

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6-8 servings

  • 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
  • Mayonnaise
  • 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.

  • from John Zucker of Cru Café in Charleston, SC

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