Limoncello Shrimp

Libations used: 1/2 cup limoncello
Libations left over: Serve as an aperitivo with dinner...
After visiting Santa Monica Seafood the other week to make this Seared Scallop and Coconut Mussel Stew, I had to visit the shop again for some more fresh seafood.  I needed to make something quick because of a particularly busy weekend, so I picked up a pound of fresh Mexican white shrimp and used some of the limoncello I had left over from making this Rosemary Limoncello Cake.  This Limoncello Shrimp recipe from Food 52 has a sweet cream sauce poured over lemon, garlic and herbed shrimp.  I served them with fresh, crusty bread and sautéed arugula to balance out the sweetness.

Limoncello Shrimp - serves 4
Ingredients:

• 1 Tbs olive oil
• 1 clove garlic, minced
• 1 tsp lemon zest
• 1 tsp herbs de Provence
• 1 lb raw shrimp, peeled and deveined
• 1/2 cup limoncello 
• 2 tsp unsalted butter
• 1 Tbs heavy cream

- In a pan over medium-high heat, add the oil, garlic, lemon zest and herbs and cook for less than a minute, stirring until the mixture becomes aromatic.
- Add the shrimp and toss to coat in the mixture, cooking for about 3-4 minutes or until they become pink.
- Remove the shrimp from the pan and set aside.
- Carefully wipe out the pan and return to the stovetop.
- Add the limoncello and cook over medium-high heat until it is reduced by half.
- Remove from heat and whisk in the butter and cream.
- Pour over the shrimp.