Ingredients
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 12 large shrimp, cleaned with tails left on
- 1 lemon, zest finely grated and juiced
- 1/2 cup limoncello liqueur
- Salt and freshly ground black pepper
- 1 baguette, sliced into 16 slices, or 8 slices country bread
- 1 bunch flat-leaf parsley, chopped to yield 1/4 cup
Directions
Preheat the broiler or grill.
In a 12 to 14-inch saute pan, heat the olive oil over medium heat until just smoking. Add the garlic and cook until it turns light brown. Add the shrimp and cook without turning for 2 to 3 minutes, until bright red. Turn the shrimp over and cook for 1 minute. Add the lemon juice, and limoncello, and cook until reduced to about 1/3, about 2 minutes. Season with salt and pepper. Remove from heat and set aside.
Grill or toast the bread and place on a platter. Spoon 1 shrimp with sauce onto each toast, sprinkle with lemon zest and parsley, and serve immediately.
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By mlh647_8797306
Nashville, TN
on May 12, 2010
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The use of limoncello works very well. With a few changes this is a 5-star recipe. The shrimp should be seasoned liberally w/ salt & pepper before cooking---season sauce as well. My shrimp were completely cooked before adding the juice and limoncello, so I suggest you monitor doneness and remove them before adding the liquid...no need to boil cooked shrimp. The last suggestion would be adding a little heat. Crushed red pepper in the oil might do the trick.
By crazy4sushi
on March 13, 2010
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Doubled the recipe and used to serve over a pound of bow-tie pasta. I'm glad I reduced the limoncello by half. It would have been way too sweet. Husband thought it was good. Kids did not like it at all. I added some pepper flakes for heat
By cushmore_5636333
huntingdon vall...
on February 19, 2010
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Wonderful over pasta!
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