While this shrimp bruschetta with a twist may not get you completely twisted, it promises to be a more interesting substitute for the tomato salad original.
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
1Brush baguette slices with 2 tablespoons olive oil. Grill or toast bread slices until golden; arrange on a platter. Set aside.
2Sauté 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.
3Add 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.
4Spoon 1 shrimp with sauce onto each toast. Garnish, if desired.