Limoncello Shrimp Bruschetta
1/4 cup extra-virgin olive oil 2 garlic cloves, thinly sliced 12 large shrimp, cleaned with tails left on 1 lemon, zest finely grated and juiced 1/2 cup limoncello liqueur Salt
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I found this recipe in a new cookbook I bought called “Holy Sweet”, by Peabody Johanson. She has a wonderful blog, sweetrecipeas.com, which she calls, ‘evil recipes from a nice
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1/4 cup extra-virgin olive oil 2 garlic cloves, thinly sliced 12 large shrimp, cleaned with tails left on 1 lemon, zest finely grated and juiced 1/2 cup limoncello liqueur Salt
2 cup toasted nuts, preferably, halves 1 tablespoon walnut or vegetable oil 1 tablespoon butter, melted 1 teaspoon salt 3 tablespoons Juniper Provence Spice Mix Preheat oven to 300° Line a
2 wedges of focaccia bread (or use Olive Focaccia, see recipe) 1/4 cup olive oil 4 large portobello mushrooms, cleaned and stemmed, cut into slices 1 large onion, thinly sliced1