My relationship with butter began circa de 6 years old after my friend Emily introduced me the art of melted butter sandwiches. We would sneak into the kitchen, grab a stick of pure salted cream, set the microwave to a perfect 30 seconds and then split the goods evenly. The warm golden liquid would seep into the pores of soft white bread, just prior to blissfully indulging in the best, gooiest sandwich fit for any second grader. I have no idea where our parents were during these butter fests, but if they would have known — I’m sure they would have been right there joining us!
Every now and again I reminisce about the simple, yet divine taste of a melted butter sandwich. And so that’s how the Buttered Garlic Bread, Pesto Shrimp BLT was born!
Pesto Shrimp BLT on Crispy Buttered Garlic Bread
- 1/2 pound large shrimp, peeled and deveined
- 1 french loaf
- 12 slices of apple-wood smoked bacon
- 1 large tomato (or two small tomatoes)
- romaine lettuce
- 2 large garlic cloves, smashed
- 1/4 cup butter
- 1 tbsp prepared pesto
- olive oil
Heat olive oil in saute pan and season shrimp with salt, pepper and squeeze of lemon juice. Saute on medium-high heat for approximately 3 minutes on each side. When shrimp just begin to turn light pink remove from heat and add pesto to the pan. Toss shrimp to coat.
Preheat oven to 350 F. Prepare garlic bread by first melting butter and garlic together in microwave or saucepan. Add a spoonful of olive oil and brush garlic butter mixture generously on each slice of french bread. Bake for about 10 minutes, flipping halfway through, or until golden brown.
Assembly sandwiches by spreading thin layer of mayo, adding lettuce, tomato, bacon, and shrimp.