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
Chopped rendered bacon
Salt and pepper
For the Maple Bacon Aioli
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