Ingredients

Start to finish: 25 minutes
Servings: 6

12 slices thick-cut bacon
2 pounds medium shrimp (26 to 30 per pound), unpeeled
2 tomatoes
Kosher salt
12 slices sourdough bread
1 cup mayonnaise
6 leaves butter lettuce

Directions

In a large cast-iron skillet over medium-low heat, cook the bacon slowly until crispy. Remove the bacon from the skillet (leaving any fat in the skillet) and drain on paper towels. Set aside.

Add the shrimp to the skillet and cook over medium-high heat, turning once, until just cooked through, about 4 minutes. Remove the shrimp, let cool and peel.

Slice the tomatoes and sprinkle with salt.

Lightly toast the bread. Spread mayonnaise on one side of each slice. Place a lettuce leaf, a tomato slice, and 2 slices of bacon on 6 slices of the toast. Top with the shrimp, dividing them equally, and then with the remaining toasts.

Cut diagonally in half and serve.