Limoncello Shrimp

• 1 tablespoon olive oil
• 1 clove garlc, minced
• 1 teaspoon lemon zest
• 1 teaspoon herbs de Provence
• 1 pound raw shrimp, peeled and deveined
• 1/2 cup limoncello (lemon liqueur)
• 2 teaspoons unsalted butter
• 1 tablespoon heavy cream

1. In a saute pan, mix the oil, garlic, zest and herbs. Then heat the pan to medium-high. Cook, stirring, until the mixture becomes aromatic (less than a minute).
2. Add the shrimp. Toss the shrimp and the herb mixture well, and cook until the shrimp become pink, 3-4 minutes.
3. Remove the shrimp from the pan and set aside. Carefully wipe out the pan with a paper towel and then return it to the stovetop.
4. Add limoncello to the pan and cook over medium-high heat until it is reduced to about 1/4 cup.
5. Remove from heat and whisk in the butter and cream. Pour this over the shrimp and serve hot.

olive oil, clove garlc, lemon zest, herbs, shrimp, limoncello, unsalted butter, heavy cream

Taken from food52.com/recipes/15671-limoncello-shrimp (may not work)