from Wolfgang Puck

1) Preheat the barbecue grill
2) Make the Sauce:
1 teaspoon vegetable oil
3 oz (about 5 large) shallots, peeled and sliced
1/2 cup dry white wine
1 tablespoon champagne vinegar
1/2 cup heavy cream
1/2 cup (4 oz) unsalted butter, cut into small pieces
juice of 1/2 lemon
salt
white pepper

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.

3) 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.

4) 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.