Ingredients

• 16 medium shrimp (about 12 ounces), peeled and deveined
• Juice of 1/2 lemon
• 2 teaspoons Old Bay seasoning
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 2 dill pickle sandwich slices, chopped, plus more slices for serving
• Kosher salt and freshly ground pepper
• 8 slices bacon
• 8 slices potato bread
• 4 inner Bibb lettuce leaves
• 2 large tomatoes, sliced
• Potato chips, for serving

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Instructions

1. Toss the shrimp with the lemon juice and 1 teaspoon Old Bay seasoning in a medium bowl. Whisk the sour cream, mayonnaise, chopped pickles, the remaining 1 teaspoon Old Bay and 1/4 teaspoon each salt and pepper in a small bowl. Set aside.
2. Cook the bacon in a large skillet over medium heat until crisp, about 7 minutes. Remove to a paper towel-lined plate and discard all but 1 teaspoon of the fat in the skillet. Return the skillet to medium-high heat. Add the shrimp in a single layer along with the liquid. Cook, flipping the shrimp halfway through, until opaque and cooked through, 3 to 4 minutes.
3. Lightly toast the potato bread and spread each slice with the sour cream mixture. Sandwich with the lettuce, tomatoes, shrimp, pickle slices and bacon. Serve with potato chips.
4. Photograph by Charles Masters