Boozey Foods: 10 Easy Recipes Made With Alcohol

Shrimp Bruschetta with Limoncello While this shrimp bruschetta with a twist may not get you completely twisted, it promises to be a more interesting substitute for the tomato salad original. What you'll need: 24 baguette slices 1/2 cup extra-virgin olive oil, divided 4 garlic cloves, thinly sliced 2 shallots, finely chopped 24 large shrimp, peeled and deveined 1/4 cup fresh lemon juice 1 cup limoncello (lemon liqueur) Salt Freshly ground black pepper Garnishes: chopped fresh Italian parsley, lemon zest Directions: Brush baguette slices with 2 tablespoons olive oil. Grill or toast bread slices until golden; arrange on a platter. Set aside. Sauté garlic and shallots in remaining 6 tablespoons hot olive oil in a large skillet over medium-high heat 1 minute or until light golden brown. Add shrimp, and sauté 2 to 3 minutes or until shrimp turn bright pink. Turn shrimp, and cook 1 additional minute. Remove shrimp with a slotted spoon. Add lemon juice and limoncello to skillet; cook over high heat until mixture is reduced by two-thirds, about 2 minutes. Return shrimp to mixture, stirring until shrimp are coated. Remove from heat; add salt and pepper to taste. Spoon 1 shrimp with sauce onto each toast. Garnish, if desired. [Via]