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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 |
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In a 12 to 14-inch sauté 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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