Bruschetta is a classic appetizer and the shrimp really are the icing on the cake. They’re mixed in a sauce featuring garlic, shallots, lemon juice, and limoncello. The hint of lemon will make this dish truly unforgettable.
24 baguette slices
1/2 cup extra-virgin olive oil, divided
4 garlic cloves, thinly sliced
2 shallots, finely chopped
24 large shrimp, peeled and deveined
1/4 cup fresh lemon juice
1 cup limoncello (lemon liqueur)
Freshly ground black pepper
Garnishes: chopped fresh Italian parsley, lemon zest
How to Make It
Brush baguette slices with 2 tablespoons olive oil. Grill or toast bread slices until golden; arrange on a platter. Set aside.
Sauté garlic and shallots in remaining 6 tablespoons hot olive oil in a large skillet over medium-high heat 1 minute or until light golden brown. Add shrimp, and sauté 2 to 3 minutes or until shrimp turn bright pink. Turn shrimp, and cook 1 additional minute. Remove shrimp with a slotted spoon.
Add lemon juice and limoncello to skillet; cook over high heat until mixture is reduced by two-thirds, about 2 minutes. Return shrimp to mixture, stirring until shrimp are coated. Remove from heat; add salt and pepper to taste.
Spoon 1 shrimp with sauce onto each toast. Garnish, if desired.
Lovely! I had some cheap limoncello to use up, and this recipe is perfect for that, but also delicious. I made it with bread on the side and more veggies (shredded cabbage) mixed in, which worked well. Also, I cooked the lemon sauce down longer to thicken. Adding more salt & pepper can balance out the limoncello's sweetness.
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