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Shrimp Bruschetta al Limoncello


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  • 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)
  • Salt
  • Freshly ground black pepper
  • Garnishes: chopped fresh Italian parsley, lemon zest


Servings 8


Step 1

Brush baguette slices with 2 tablespoons olive oil. Grill or toast bread slices until golden; arrange on a platter. Set aside.

Sauté 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.

Add 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.

Spoon 1 shrimp with sauce onto each toast. Garnish, if desired.

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easy shrimp pasta for two SHRIMP & ROTINI SALAD