1 teaspoon minced garlic 1 tablespoon olive oil 1 1/2 tablespoons Sherry 1/2 teaspoon red pepper flakes 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 pound peeled and cleaned raw jumbo shrimp, sliced in half 6 slices bacon 1/2 cup mayonnaise 1 chipotle pepper in adobo sauce, chopped 1 avocado, sliced 4 slices tomato 2 leaves lettuce 4 slices sourdough bread

Step 1 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.

Step 2 Fry bacon in skillet over medium heat until crisp, 5 minutes. Drain on paper towels. Set aside.

Step 3Combine mayonnaise with 1/2 teaspoon minced garlic and chipotle; set aside.

Step 4Drain 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).

Step 5Toast 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.

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