Limoncello Shrimp on Toast

This was a sleeper hit, sitting in my list of recipes to try "someday" going back to 2007...I shouldn't have waited so long to try it.   Just enough acidity to pop on your palette and a perfect bite when you do a piece of toasty tasty ciabatta roll with it.

 Bread...you want something light and crusty.  I used ciabatta rolls sliced on the equator and broiled to a deep golden brown.  I suppose you could if you really had to substitute a sourdough bun but it would be a bit chewier.  Its really worth the effort to track down ciabatta rolls and keep with the Italian theme.

Limoncello...I make my own with Meyer Lemons as it has just a bit softer bite than the usual Eureka or Ponderosa lemons that you get in the grocery store.  Meyer Lemons are in season right now, the local H*E*B has them 2 pounds for $8 on sale right now.  Worth the extra cost for what I consider to be the king of all lemons.

Limoncello Shrimp on Toast

Ingredients:

• 12 very large shrimp (15-20/pound count)
• 2 T Olive oil
• 2 t Garlic
• 1/4 t  Red Pepper flakes
• 1/4 C limoncello
• zest of one lemon
• juice of one lemon
• 1T parsley minced
• salt and pepper to taste
• 1 Ciabatta roll 

Method

Clean and devein the shrimp.  

Toast  a ciabatta roll that has been split in half at the equator.  Set aside.

In skillet heat olive oil over medium heat and it begins to shimmer.  Add shrimp in an even layer  Cook 2 -3 minutes until just pink.  Turn over and add garlic, cook 1 - 2 minutes.  Deglaze with lemon cello, simmer until reduced to a syrup.  Add parsley, lemon juice and zest.  Stir 1 minute.  Test for salt and pepper adding as needed.

Place a piece of the toast cut side up and top with 6 shrimp.  Repeat with remaining half of toast and shrimp.  Spoon remaining sauce over the shrimp.  Serve with a nice dry white wine...pinot grigio is a nice pairing.