Joyce's Shrimp Limoncello

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Joyce's Shrimp Limoncello

Serves 5 as Appetizeror 4 as Main Dish.

One of my best friends, Joyce, and her mom, Concetta, took a trip to the family homeland. There they discovered Limoncello and when I went to visit just before Christmas this is one of the dinners we had. Joyce did this and I made the risotto.

• 20 large shrimp, shells removed and deveined
  
• 1 shot limoncello
  
• 2 extra-virgin olive oil
  
• 4 fresh basil leaves, chiffonaded
  
• salt and pepper to taste
  
• 10 thin slices of prosciutto, cut in half horizontally
  

Clean the 20 shrimp.

Combine the limoncello, extra-virgin olive oil, basil leaves and salt and pepper in a bowl or plastic bag. Add shrimp.

Marinate for an hour or two.

Turn the oven to broil or begin to heat a grill pan on top of the stove.

Remove the shrimp from the marinade.

Wrap each shrimp in one of the prosciutto strips.

Thread on double skewers.

Broil or grill 2-3 minutes on one side; turn and cook 1-2 minutes more.

For a main course serve with risotto or pasta and asparagus or a pilaf.

For an appitizer serve off the skewers.

Keywords: Main Dish, Appetizer, Shrimp, Dinner

( RG1967 )