Bruschetta di Mazzancolle da Zaccaria (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 tablespoons virgin olive oil |
2 cloves garlic, peeled and thinly sliced |
12 large shrimp (21 to 25), peeled and deveined |
1 lemon, juiced and zested |
2 ounces limoncello liqueur |
4 ounces dry white wine |
1 bunch chives, snipped into 1/4 inch lengths |
4 slices countrystyle bread, 3/4 inch thick |
Directions:
1. In a 12 inch to 14 inch saute pan, heat oil over medium heat until just smoking. Add garlic and toast light brown. Add shrimp and cook 2 to 3 minutes, until bright red. Turn shrimp over and add lemon juice, limoncello and wine and cook 1 minute.
2. Meanwhile, grill or toast the bread and place 1 slice on each plate. Divide the shrimp over the bread. Add chives to pan and divide sauce over shrimp. Sprinkle with lemon zest and serve immediately.
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