Preheat the barbecue grill
Make the Sauce:
1 tablespoon champagne vinegar
3 oz (about 5 large) shallots, peeled and sliced
1 teaspoon vegetable oil
1/2 cup dry white wine
1/2 cup (4 oz) unsalted butter, cut into small pieces
1/2 cup heavy cream
white pepper
juice of 1/2 lemon
salt
In a medium saucepan, heat the oil.
Sweat the shallots for about 2 minutes.
Do not brown.
Deglaze the pan with the wine and vinegar and reduce slightly.
Pour in the cream and reduce the sauce by half.
Whisk in the butter and strain into a clean pan.
Season with lemon juice and salt and pepper to taste.
Keep warm.
Cook the shrimp :
3 tablespoons vegetable oil
1/2 pound (about 20 medium) peeled shrimp
Sprinkle the vegetable oil over the shrimp .
Grill the shrimp , about 1 1/2 minutes on each side.
Do not overcook. Drain and cut each shrimp in half lengthwise.
Make the sandwich:
1/2 cup mayonnaise, preferably homemade
12 thin slices sourdough bread
2 cups baby lettuce or 8 nice pieces romaine or iceberg lettuce
1/2 pound tomato, cut into 12 thin slices
6 ounces (12 thick slices) bacon, cooked and drained
salt
pepper.
For each sandwich, spread a little mayonnaise on one slice of bread and arrange a little lettuce on the bread.
Top with 3 slices of tomatoes, season lightly with salt and pepper, and arrange the bacon on the tomatoes.
Top with the second slice of bread, a thin layer of mayonnaise and a little lettuce.
Heat the shrimp in the lemon butter and arrange on the lettuce.
Top with the third slice of bread and cut in half.
Serve immediately.
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