Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           Cup  olive oil
  3        Tablespoons  chopped fresh basil
  1         Tablespoon  finely chopped garlic
  48                    count shrimp -- peeled and
                        deveined (about 3 pounds)
                        Salt -- as needed
                        Black pepper -- as needed
     3/4           Cup  mayonnaise
  24            Pieces  sliced egg bread (1/4-inch thick)
  6                     California Avocados (3 pounds)
  12                    Roma tomatoes -- sliced lengthwise
  48            Slices  peppered bacon -- cooked crisply
                        Butter lettuce leaves -- as needed

Preparation:

In a large bowl, mix the oil, basil, and garlic; stir in shrimp. Marinate shrimp up to 4 hours, refrigerated. Grill shrimp over high heat until bright orange, about 1 minute on each side. Drain on a paper towel; cool. Split in half; season lightly with salt and pepper. Reserve. Per Order: Spread 1 tablespoon mayonnaise on 2 toasted bread slices. Layer 4 reserved shrimp, 1/2 avocado, sliced, 1 sliced tomato, 4 slices bacon, and lettuce leaves. Finish with second slice of bread. Spear sandwich with pics at each corner and cut into quarters.

Nutritional Information:

244 Calories (kcal); 26g Total Fat; (89% calories from fat); 1g Protein; 6g Carbohydrate; 5mg Cholesterol; 89mg Sodium