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Ingredients
- 1/4 c. extra-virgin extra virgin olive oil
- 2 x garlic cloves thinly sliced
- 12 lrg shrimp cleaned, tails left
- Â Â Juice of 1 lemon
- Â Â Finely-grated zest of 1 lemon
- 1/2 c. limoncello liqueur
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x baguette sliced 16 slices
- Â Â (or possibly 8 slices country bread)
- 1/4 c. minced flat-leaf parsley
Directions
- Preheat the broiler or possibly grill.
- In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil over medium heat till just smoking. Add in the garlic and cook till it turns light brown. Add in the shrimp and cook without turning for 2 to 3 min, till bright red. Turn the shrimp over and cook for 1 minute. Add in the lemon juice, and limoncello, and cook till reduced to about 1/3, about 2 min. Season with salt and pepper. Remove from heat and set aside.
- Grill or possibly 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 yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 4 servings | |
| Calories 145 | |
| Calories from Fat 123 | 85% |
| Total Fat 13.9g | 17% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 34mg | 1% |
| Potassium 66mg | 2% |
| Total Carbs 0.98g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.08g | 0% |
| Protein 4.46g | 7% |
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