Shrimp, Bacon & Fried Green Tomatoes “BLTs”

  • ½ lb. frozen thawed cooked shrimp, chopped
  • 1 lb. bacon
  • 1 tbsp. olive oil
  • 3 lbs. green tomatoes (about 6), cut into ¼ in. slices
  • 12 lg. slices firm sourdough bread
  • 1 lb. mozzarella cheese, sliced
  • fresh basil leaves

In a 10-12 in. heavy skillet cook bacon in batches over moderate heat until crisp, reserving ½ cup drippings and transferring bacon to paper towels to drain. (When bacon is almost crisp, add in shrimp for just 3 min. to flavor in bacon.) In a bowl, coat 4 tomato slices evenly with cornmeal and season with salt. In skillet heat ¼ cup reserved bacon drippings and olive oil over med. heat and fry tomatoes until golden brown on both sides about 5 min. Transfer to paper towels to drain. Finish frying remaining green tomatoes in same manner. Preheat broiler. On a baking sheet broil one side of bread slices until golden. Make sandwiches by layering, on untoasted sides of 6 bread slices, all ingredients. Top with remaining bread slices, toasted side up. Serves 6.