Bruschetta di Mazzancolle da Zaccaria

• 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

1. In a 12 inch to 14 inch saute pan, heat oil over medium heat until just smoking.
2. Add garlic and toast light brown.
3. Add shrimp and cook 2 to 3 minutes, until bright red.
4. Turn shrimp over and add lemon juice, limoncello and wine and cook 1 minute.
5. Meanwhile, grill or toast the bread and place 1 slice on each plate.
6. Divide the shrimp over the bread.
7. Add chives to pan and divide sauce over shrimp.
8. Sprinkle with lemon zest and serve immediately.

virgin olive oil, garlic, shrimp, lemon, liqueur, white wine, chives, bread

Taken from www.foodnetwork.com/recipes/mario-batali/bruschetta-di-mazzancolle-da-zaccaria-recipe.html (may not work)