Shrimp & Bacon Melt With Ceviche

Jeff Tracy the Cowboy Cook has some tasty recipes for a shrimp and bacon melt and ceviche.

Shrimp and Bacon Melt

Sliced Sourdough Bread

½  lbs. 31-40 count cooked shrimp (tail off and deveined)

4 slices cooked bacon (cut in thirds)

4 slices smoked Gouda

Mayonnaise

Ketchup

Siracha (for a bit more heat) Optional.

¼ cup finely chopped celery

Salt and pepper

Butter (room temp)

Take two slices of Sourdough and butter the outside of each piece. You can do this after you put the shrimp, bacon etc., in the middle.

Slice your shrimp in half down the vein channel, length wise.

Take three tablespoons of both Ketchup and mayo and mix together, adding the chopped celery and salt and pepper. (If you want it with a bit more zip, use Siracha sauce instead.)

Spread a tablespoon of your sauce mixture on each piece. Then place a slice of smoke Gouda on each piece.

On your bottom slice place 8-10 pieces of shrimp. You can cut them into smaller pieces. Then add several pieces of bacon, again using smaller pieces.

Place you second slice with the smoked Gouda on top and place in a frying pan that has melted butter. I use a fair amount of butter in the pan. Be careful not to burn it.

On a medium heat let the sandwich brown and crisp on the bottom then flip it so the tope side gets brown and crispy. This is just like toasting any other sandwich. Just make sure the cheese has melted inside.

I suggest using a pizza cutter to cut the sandwich in half, on the diagonal.

Serve with some fresh fruit, soup, and the Ceviche. Have fun and enjoy.

Ceviche

1 pound bay shrimp

1/3  pound large shrimp chunked

8 limes, juiced

2 tomatoes, diced

5 green onions, minced

3 stalks celery, diced in very small pieces

3 large radishes chopped

½ red bell pepper, chopped

½ yellow bell pepper chopped

freshly ground black pepper

salt

⅛ cup chopped fresh cilantro

1 tbls minced garlic

Rinse bay shrimp and place in a medium sized bowl. Pour lime juice over them. The shrimp should be completely immersed in the lime juice. Chill the lime juice and shrimp.

Empty 1/2 of the lime juice from the bowl. Add green onions, celery, bell pepper, , black pepper, and cilantro to the shrimp mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.