Limoncello Shrimp

¼ cup of olive oil
1 cup of limoncello liquor
1 tablespoon of crushed red chili flakes
4 lemons, zest and juiced (half cup to 3/4 cup juice)
6 cloves of garlic (mid size)
Salt and Pepper
1 bunch of parsley (chopped about ½ cup)
2 ½ pounds of shrimp (larger the prettier presentation! but it tastes the same with smaller shrimp!)
1 tsp butter to finish the sauce

Zest and juice the lemons, set aside. Finely chop or grate the garlic (I grated, it is quicker), set aside. Also, I already cut the olive oil in ¼, so I do not know if it should be cut more. In a large sauté pan heat the olive oil and garlic, when oil is hot, add the shrimp. Season the shrimp with salt and pepper. Deglaze the pan with the limoncello. Add the lemon zest and half of the lemon juice. Cook for 3 minutes (or until the shrimp are almost done). Turn the shrimp, take the pan off the heat. Add the chili flakes, the rest of the lemon juice and the parsley, stir so the parsley is incorporated. Stir in the butter. Serve!

This will serve 8 easily. Also, there will be lots of left-over sauce, but the calorie count contains all the sauce divided equally. I generally serve this with roasted potatoes and either broccoli (steamed) or a tomato and onion salad.

Number of Servings: 8

Recipe submitted by SparkPeople user TBID227.