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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.

Ingredients

For 3 Serving(s)

Recipe

  • 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.
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