Avocado And Grilled Shrimp

In a large bowl, mix the oil, basil and garlic. Stir in shrimp. Marinate shrimp for up to 4 hours, refrigerated.

Drain marinate from shrimp. Grill over high heat until bright pink, at least 1 minute on each side. Drain on a paper towel and cool. Split each shrimp in half and season lightly with salt and pepper. Reserve.

Toast bread slices. Spread 1/2 tablespoon mayonnaise on each toasted bread slice. On 12 slices of bread, layer 4 reserved shrimp, 1/2 sliced avocado, 1 sliced tomato, 4 slices bacon and lettuce leaves. Top with a second slice of bread.

Spear with picks at the 4 corners of each sandwich and cut into quarters.