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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.


Serve immediately.