Try using a bacon onion tomato jam instead of the chutney. Also, what if it had adobo sauce or that type of pepper in the jam??

Ingredients

• 12 tiger shrimp or prawn cleaned and deveined
• 1 tsp blackened seasoning blend
• 1 tomato sliced
• 6 green leaf lettuce or butter lettuce
• 6 tbsp balsamic tomato-onion chutney
• 6 bacon slices cooked
• 1 tbsp olive oil extra virgin
• 6 soft ciabatta rolls

Basil “Aioil”

• 1 cup sour cream
• 3 tbsp sweet basil chopped
• 1/4 tsp kosher salt

Chutney

• 4 cups tomatoes diced
• 1 yellow onion diced (2 cups)
• 2 tbsp brown sugar
• 1/2 cup balsamic vinegar
• 1 tsp kosher salt
• 1 tbsp extra-virgin olive oil

Steps

Chutney

1. In a skillet over medium heat drizzle 1 tablespoon of extra-virgin olive oil. Add remaining ingredients. Keep at a low boil until liquid evaporates and balsamic thickens approximately 20-30 minutes.
2. Serve immediately or refrigerate once cooled in an airtight container.

Sandwich

1. Combine Aioli ingredients together and refrigerate until sandwich assembly.
2. Preheat the oven to 400F° and place a cooling rack on a baking sheet. Spray the rack with non-stick cooking spray.
3. In a medium-sized bowl, drizzle raw shrimp with olive oil until they are lightly coated. Dust with blackened seasoning and mix until coated.
4. Lay shrimp on the prepared rack. Bake undisturbed for 8 to 10 minutes. Don't overcook. Allow to cool
5. Cook bacon on the stove.
6. Slice rolls, cook the cut sides of the roll in the leftover bacon fat, and smear aioli on the underside of the top. Spread balsamic tomato chutney on the inside of the bottom half of the roll.
7. Layer two shrimp over the aioli and layer a slice of lettuce and tomato over the tomato chutney. Place bacon over the tomato.
8. Serve immediately.
9. Refrigerate leftover ingredients separately in airtight containers.