CAPUTO’S AMALFI STYLE SHRIMP

Serve this recipe over bruscetta, pasta or polenta

INGREDIENTS

1/4 cup extra virgin olive oil
3 cloves garlic, thinly sliced
12 large shrimp, peeled and deveined
zest of one lemon
fresh squeezed juice of one lemon
2 oz. limoncello liqueur
1/2 cup dry white wine
1 bunch chives, snipped into 1/4 inch lengths
1 sprig fresh thyme, leaves only



PREPARATION

Heat the olive oil in a large saute pan over medium heat until very hot, barely
smoking. Add the garlic and saute quickly until it just begins to brown. Add the shrimp and cook without turning for about 3 minutes. Turn the shrimp over and cook for an additional minute. Transfer the shrimp to a plate. In the saute pan add the lemon zest, lemon juice, limoncello and wine. Boil the sauce for about 3 minutes. Stir in the chives and thyme, return the shrimp to the pan for about 30 seconds. Pour the shrimp mixture over the bruscetta, pasta or polenta and serve hot.

Tony Caputo’s Market & Deli 314 West 300 South Salt Lake City 531-TONY
www.caputosdeli.com