Recipe courtesy of Mario Batali
Total:
30 min
Active:
20 min
Yield:
4 servings as antipasto
Level:
None

Ingredients

  • 4 tablespoons virgin olive oil
  • 2 cloves garlic, peeled and thinly sliced
  • 12 large shrimp (21 to 25), peeled and deveined
  • 1 lemon, juiced and zested
  • 2 ounces limoncello liqueur
  • 4 ounces dry white wine
  • 1 bunch chives, snipped into 1/4 inch lengths
  • 4 slices countrystyle bread, 3/4 inch thick

Directions

In a 12 inch to 14 inch saute pan, heat oil over medium heat until just smoking. Add garlic and toast light brown. Add shrimp and cook 2 to 3 minutes, until bright red. Turn shrimp over and add lemon juice, limoncello and wine and cook 1 minute.

Meanwhile, grill or toast the bread and place 1 slice on each plate. Divide the shrimp over the bread. Add chives to pan and divide sauce over shrimp. Sprinkle with lemon zest and serve immediately.

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