LEMON SHRIMP BRUSCHETTA
4 tablespoons olive oil
2 cloves garlic, peeled and thinly sliced
12 large shrimp, peeled and deveined
1 lemon: the zest and juice
1/4 cup Limoncello
1/2 cup dry white wine
1/4 cup fresh chives, snipped into 1/4" pieces
4 slices Italian bread, thickly sliced
Heat the garlic slowly in the oil until it is lightly toasted. Add the shrimp and cook for 2-3 minutes until they turn bright red. Turn the shrimp over and add the lemon juice, Limoncello, and wine. Simmer a minute to reduce.
Meanwhile, grill the bread and place a slice on each plate. Divide the shrimp among the plates. Stir the chives into the sauce and spoon over the shrimp. Garnish each serving with zest.