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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Cookout Sweet Shrimp Salad

This is the perfect summertime salad to have at any lobster bake, crab fest or simply a get together. Make sure you keep it well chilled although, but I don't think you are going to have to worry about any leftovers.


For 4 people


  • Nonstick cooking spray
  • 4 ounce(s) shrimp, drained well*
  • 2 lb(s) potatoes, cooked, cooled and diced
  • 1/2 small green bell pepper, seeded and minced
  • 4 ounce(s) frozen lima beans, thawed
  • 1/2 cup(s) mayonnaise or salad dressing
  • 1/2 cup(s) prepared Hollandaise sauce, cold
  • 1 teaspoon(s) dried dill
  • 1 teaspoon(s) Old Bay seasoning or crab boil seasoning, optional
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • Lettuce leaves to serve

Cookout Sweet Shrimp Salad Directions

  1. Coat a skillet with nonstick cooking spray and place over medium heat. Pat the shrimp dry and place in skillet to cook completely, about 3-4 minutes. Remove, drain and set aside to cool. In a large bowl, combine remaining ingredients except lettuce leaves, add the cooked shrimp and toss well. Chill at least one hour before serving on lettuce leaves.
  2. * I used salad shrimp(baby shrimp) but you can use larger shrimp that you have peeled, cooked, and chopped if desired.