Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Friday, January 2, 2009

Limoncello Shrimp Toast

This is more of a first course or appetizer than a meal. It's light and lemony, yet rich enough to feel elegant.

Rinse, peel and de-vein one pound of raw shrimp

Chop 3 cloves of garlic and add to a heated skillet with 4 Tbsps olive oil

Juice and zest one lemon

Add shrimp to hot oil and garlic. Do not stir. Cook for 3 minutes then add juice & zest and 1/4 cup of limoncello liqureur

Tun off heat and add a pinch of red chili flakes then drizzle with a little more olive oil. Add salt and pepper to taste

Toast or broil sliced whole wheat french bread and top the toast with the shrimp, sauce and parsley flakes

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