Garlic Lime Shrimp Blts

  1. Slice onion. Heat 1-2 tablespoons olive oil in saute pan over medium-low heat. Add most of sliced onion to pan, reserving 1-2 slices (dice reserved onion slices). Carmelize onions, stirring periodically until onions are brown, approx. 10-15 minutes. Set carmelized onions aside.
  2. Heat 3-4 tablespoons olive oil in same pan over low heat. Add diced garlic and red chili flakes to taste (2-6 "shakes"). Saute until garlic is translucent and fragrant, approx. 4 minutes (stop when garlic is very lightly browned). Do not burn garlic.
  3. Remove 2/3 of sauteed garlic from pan, place in mixing bowl (preferably plastic), leave remaining garlic in oil. Reserve remaining garlic and oil. Juice limes and add lime juice to mixing bowl with sauteed garlic. Zest 2 limes (with microplane) and add to mixture. Add mayonnaise. Add half of the uncooked reserved diced onion to mixture. Mix well with spoon. Add salt, pepper and red chili flakes to taste. Blend with immersion blender until smooth (this step may be omitted). Refrigerate aioli mixture.
  4. Remove tails from prawns and toss in reserved oil and sauteed garlic. Place prawns on skewers.
  5. Cook bacon strips.
  6. Grill shrimp skewers over medium-high heat until prawns are pink and cooked through, approx. 2-7 minutes. Grill deli rolls until toasted to satisfaction.
  7. Assemble sandwiches by spreading aioli mixture on both slices of deli rolls, add sliced avocado, grilled onions, sliced tomato (may be omitted), diced uncooked onion, grilled prawns and bacon. Slice sandwiches diagonally in half. Serve.

prawns, bamboo skewers, bacon, garlic, limes, mayonnaise, olive oil, kosher salt, freshly cracked pepper, red chili flakes, deli sandwich rolls, onion, tomato, avocado

Taken from www.epicurious.com/recipes/member/views/garlic-lime-shrimp-blts-1264886 (may not work)

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