Limoncello is a sweet lemon-flavored liqueur from Italy.  Served over ice, it makes a delicious after dinner drink. 

1/4 c. extra-virgin olive oil
2 cloves garlic, sliced
1/2 onion, chopped
12 large shrimp, peeled and deveined
3 tsps. finely grated lemon zest
3 tbsps. lemon juice
2-4 tbsps. limoncello liqueur
1/2 c. dry white wine
salt and pepper to taste
chopped green onions, green only for garnish

In a 12 to 14 inch saute’ pan, heat the olive oil over medium heat. Add the garlic and onion and cook until onion is limp. 

Add the shrimp and cook for 2-3 minutes, turn and cook for 1-2 minutes until shrimp are pink.  Remove shrimp and place on a plate.

Add zest, juice, liqueur and wine. Boil the sauce for 2-3 minutes, taste for seasoning and pour over shrimp.

Garnish with green onion tops.

Serves 4 as an appetizer. Double recipe for entrée and serve with lemon rice and buttered asparagus.

FYI:  1 medium lemon will measure approximately 3 tbsps. lemon juice and 3 tsps. lemon zest.

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