Open-Faced Shrimp-And-Avocado Sandwiches

• 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

1. 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.
2. 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.
3. Toss together arugula, tomatoes, corn kernels, onion slices, olive oil, bacon, and remaining lemon juice.
4. 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.

bacon, shrimp, kosher salt, freshly ground black pepper, lemon juice, arugula, cherry tomatoes, fresh corn kernels, red onion, extra virgin olive oil, country bread, garlic, mayonnaise, avocados, fresh dill

Taken from www.myrecipes.com/recipe/open-faced-shrimp-avocado-sandwiches (may not work)