Shrimp Bruschetta with Limoncello

  By admin  

October 24, 2016

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.


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