Shrimp Limoncello

• 28 large shrimp
• flour (for dusting shrimp)
• 2 ounces olive oil
• 1 tablespoon chopped garlic
• 2 tablespoons shallots
• 4 ounces caravella limoncello
• 8 ounces chicken consomme
• 1 tablespoon tomato paste
• 3/8 cup butter
• salt and pepper

1. Peel and de-vein shrimp. Dredge shrimp lightly in flour.
2. Place shrimp in medium to hot saucepan with olive oil; saute lightly, about 2 minutes on each side.
3. Remove shrimp from pan, also empty oil, but do not wipe out pan.
4. Add garlic and shallots to pan; saute on medium heat until light golden.
5. Pour in Caravella Limoncello and consumme and stir. Stir in tomato paste. Raise heat and bring ingredients to a boil.
6. Add shrimp and butter (latter cut into pieces). Let sauce reduce and thicken until it is the consistency of heavy cream, but do not overcook shrimp; may need to remove shrimp before sauce is finished cooking.
7. Add salt and pepper to taste. Serve immediately with fettuccine or risotto and sauteed spinach.

shrimp, flour, olive oil, garlic, shallots, caravella limoncello, chicken, tomato paste, butter, salt

Taken from www.food.com/recipe/shrimp-limoncello-249852 (may not work)