Surf n' turf sandwich

Ingredients

Thousand Island Dressing:

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup sweet pickle relish
• 1 tsp fresh squeezed lemon juice (you will need the rest of the lemon later in the recipe)
• 1/2 teaspoon Worcestershire sauce
• pinch of salt

Sandwich:

• 12 slices of country style or sourdough sandwich bread
• 12 thin slices of roast beef
• 12 slices of bacon
• 1 libra jumbo shrimp, deviened
• Romaine lettuce, rinsed and torn
• 1 teaspoon . butter softened
• 2 tablepsoons canola oil
• 2 tablepsoons lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

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Preparation

• Thousand Island Dressing:
  Combine all ingredients in a bowl and mix well. Refrigerate until ready to assemble sandwich. The dressing is best made a few hours in advance or overnight.
• Sandwich:
  Set a grill pan over high heat. Once the pan has heated up well, cook the bacon until crisp, turning as needed. Remove the bacon to a paper towel lined plate. Pour out the bacon drippings and wipe the grill pan with a paper towel, leaving only a small amount of bacon grease.
• In a bowl combine the oil, lemon juice, zest, salt and pepper, wisk to combine. Add the shrimp and let marinate while the bread toasts.
• Spread a very thin layer of butter on both sides of the bread. Add the bread to the grill pan and lower the heat to medium. Cook the bread until nice grill marks form. Remove from grill and continue with the rest of the bread.
  
• Add the shrimp to the grill and cook until pink and opaque throughout. Remove from the pan and let cool slightly. Slice shrimp lengthwize.
• Assemble the sandwich. Start by speading the dressing on one side of the bread, top with lettuce then 3 slices of roast beef. Spread dressing on both sides of the next slice of bread. Top with letuuce, shrimp, bacon and more lettuce. Spread dressing on one side of the last slice of bread and place on top top sandwich. Cut sandwiches in half and serve.