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.