Recipes

Shrimp Bruschetta al Limoncello

½ cup extra-virgin olive oil
4 garlic cloves, thinly sliced
2 shallots, finely chopped
24 large shrimp, peeled & deveined
¼ cup fresh lemon juice
1 cup limoncello (lemon liqueur)
Salt
Freshly ground black pepper
Garnishes: chopped fresh Italian parsley, lemon zest

1. Brush baguette slices with 2 tbsp olive oil. Toast bread slices until golden: arrange on a platter and set a side.
2. In a large skillet over med heat add remaining olive oil. Sauté garlic & shallots 1 minute or until golden. Add shrimp and sauté 2-3 minutes or until shrimp turn pink. Turn shrimp and cook 1 minute longer. Remove shrimp and set aside. Add lemon juice and limoncello to skillet; cook over high heat until mixture is reduced by two-thirds, about 2 minutes. Return shrimp to mixture, stirring until shrimp are coated. Remove from heat; add salt & pepper to taste.
3. Spoon 1 shrimp with sauce onto each toast. Garnish. Makes 8 servings.

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