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Recipe: Shrimp Bruschetta With Limoncello and Mint

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154812_1264This summery appetizer combines a perennial favorite, shrimp, with lemon and mint.

Shrimp Bruschetta with Limoncello and Mint

1/4 cup extra virgin olive oil
2 garlic cloves, minced
12 medium shrimp, peeled
Juice of 1 lemon
1/2 cup limoncello (Italian lemon liqueur)
Salt, to taste
Pepper, to taste
8 slices ciabatta bread, grilled or toasted
Large handful of coarsely chopped mint
Zest of 1 lemon

Heat the oil in a 12-inch skillet.  Add the garlic and sauté until golden.  Add the shrimp and cook for 2 minutes.  Turn the shrimp and cook for 1 more minute.  Remove from the pan and keep warm.  Add the lemon juice and limoncello to the skillet.  Deglaze the pan and reduce the lemon juice and limoncello mixture by 2/3.  Put the shrimp back in the pan and coat with the sauce.  Season with salt and pepper.  Spoon onto the ciabatta toasts, garnish with mint and lemon zest.

Makes 8 servings.

From Chris Dunn

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One Response to “Recipe: Shrimp Bruschetta With Limoncello and Mint”

  1. Babs says:

    Sounds wonderful!