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