8 slices turkey bacon
1/4 cup light mayonnaise
2 tablespoons prepared basil pesto
3/4 pound U.S. farm-raised large shrimp (about 20), shelled and deveined
8 slices light whole-wheat bread, toasted
1 large tomato, thinly sliced
4 large pieces of iceberg lettuce
1. In a large nonstick skillet, cook the turkey bacon over medium-high heat until crisp, about 5 minutes. Drain on paper-towel-lined plate.
2. In a small measuring cup, mix together mayonnaise and 1 tablespoon of the pesto. Set aside.
3.Heat broiler. Place shrimp on a lightly greased broiler pan and brush with remaining 1 tablespoon pesto. Broil for 2 minutes per side. Remove to a plate and keep warm.
4. Spread each slice of toast with about 1-1/2 teaspoons of the pesto mayonnaise. Evenly distribute shrimp among 4 slices of the bread and top each with 2 slices of bacon, tomato and lettuce. Top each with the remaining bread slices.