BostonChefs.com : recipe of the week

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Fried Almonds and Olives
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Mushroom Salad
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	Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Eben Leonard of Bonfire shares his recipe for Grilled Shrimp BLT Tacos. Grilled Shrimp BLT Tacos (8 Servings) By Eben Leonard

Ingredients
	16	-	12 inch flour tortillas
	64	-	shrimp (15-21 count), peeled and deveined
	0.25	pound	bacon, diced
	8	-	tomatoes, diced
	8	-	jalapeños, diced
	32	-	leaves Boston Bibb lettuce, chiffonade
	1	cup	cream
	0.25	cup	olive oil
	0.5	-	lemon
	1	-	rosemary branch
	3	-	cloves garlic, sliced

	Preparation

	1	Marinate shrimp overnight in rosemary, garlic and half of the olive oil.
	2	Preheat grill.
	3	Render bacon in a pan until slightly crisp, add cream and reduce by half.
	4	While bacon is hot, puree bacon and cream mixture in a blender and set aside. Make sure to keep it warm.
	5	Take the two flour tortillas and place them on one another.
	6	Trim the edges of the tortillas to make a square. Cut the squares in quarters making eight smaller squares.
	7	Grill marinated shrimp until just cooked through. Set aside.
	8	Slightly warm the tortilla squares on the grill.
	9	Place 1 tablespoon of the bacon cream on each tortilla square. Then add the shrimp.
	10	Toss the tomatoes, jalapeños, remaining olive oil and a squeeze of fresh lemon together and place that on the shrimp.
	11	Garnish each taco with the bibb lettuce.