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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!

Grilled Shrimp with Capicola and Basil-Lemon 'Pesto'

A great spicy dish with a side of pucker. If you don't have your outdoor grill fired up yet, simply place these on a baking pan and roast at 400-degrees F for the same amount of time to create a crispy Italian-style skewer. This is truly the easiest grilled shrimp on a skewer that incorporates a flair that shrimp is due.


For 3 Serving(s)


  • 12 large shrimp, peeled and deveined
  • 1/4 cup pure olive oil
  • 2 tablespoons dried basil, or 1/3 cup freshly chopped
  • 1 teaspoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 6 thin slices capicola, halved
  • 3 skewers

Grilled Shrimp with Capicola and Basil-Lemon 'Pesto' Directions

  1. Rinse shrimp and pat dry. In a shallow bowl, combine olive oil, basil, lemon juice and zest; whisking well. Add shrimp, cover with film wrap and let marinate for 1 hour or up to 3. Remove shrimp from marinade, shaking excess off. Wrap each shrimp with one half piece of capicola. Skewer the tail section of a shrimp onto rod, right through to the head section. Repeat with all shrimp, using 4 shrimp per skewer.
  2. Arrange skewered shrimp on the cooking grate of your grill, close lid and cook about 4 minutes per side over indirect heat, or until cooked through. Transfer to a plate and enjoy immediately.
  3. Makes 3 skewers.