Instructions: Combine 1/2 teaspoon garlic, oil, Sherry, red pepper flakes, salt and pepper in a resealable plastic bag. Add shrimp and shake to coat evenly. Marinate 15 minutes.

Fry bacon in skillet over medium heat until crisp, 5 minutes. Drain on paper towels. Set aside.

Combine mayonnaise with 1/2 teaspoon minced garlic and chipotle; set aside.

Drain shrimp and saute in hot skillet over high heat until slightly pink and opaque, 2 to 3 minutes. (You can also broil or grill the shrimp).

Toast bread. Spread each slice with 1 tablespoon chipotle mayonnaise. Divide shrimp between 2 slices. Top with avocado, then bacon slices. Place 2 tomato slices on top of bacon and top with lettuce. Cover with remaining bread slices. Use toothpicks to hold sandwiches together. Cut sandwiches in half and serve.

This recipe yields 4 servings.

Comments: Store leftover mayonnaise tightly covered in the refrigerator for another use. You can serve these on Kaiser rolls if you prefer.

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