From Great American Cook by Jonathan Waxman
Makes 6 sandwiches
12 slices thick-cut bacon
2 pounds medium shrimp (26 to 30 per pound), preferably fresh, unpeeled
2 ripe, juicy tomatoes
12 slices sourdough bread
1 cup mayonnaise
6 leaves butter lettuce
Cook the bacon slowly in a large cast-iron skillet over medium-low heat. Remove the bacon and drain on paper towels.
Add the shrimp to the fat remaining in 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 toast.
Cut diagonally in half and serve.