1/2 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 - 2 pickled jalapenos, seeded and finely chopped
1 pound cooked and peeled shrimp, coarsely chopped
8 slices bacon, cooked and crumbled
Salt and freshly ground black pepper
8 slices challah bread, toasted
4 leaves red leaf lettuce
4 slices tomato ( 8 slices is tomatoes are small)
In a medium bowl, stir together the mayonnaise, lemon juice, and jalapeno. Add the shrimp and bacon; toss to combine. Season to taste with salt and pepper.
Spread the shrimp salad evenly on 4 slices of bread. Top with lettuce, tomato, and the remaining slices of bread.
Make 4 servings.
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