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
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.
This recipe is from How To Cook Fish - http://www.howtocookfish.info