I feel the most delicious summertime suppers are comprised of uncomplicated antipasti that I can both make and enjoy al fresco. At this year's Fourth of July feast, bread meets grill for a bruschetta inspired by a since closed fantastic seafood trattoria in Atrani, Italy, just south of the picturesque town of Amalfi called da Zaccaria.

The success of this deceptively simple appetizer depends entirely on the quality of your ingredients. I highly recommend buying fresh versus frozen shrimp (especially throughout summer) and visiting your local bakery for homemade, crusty Italian bread. You'll be experiencing this bruschetta in its most authentic form -- as if you were simultaneously taking in the view on Zaccaria's breezy patio -- when you buy "peasant bread," a no-knead version of a white country loaf that boasts extra flavor due to the slow fermentation process.

Slicing the loaf thick (about a half-inch thicker than you would for a crostini) is essential, as a wide base will hold the large shrimp and absorb its lemony, white wine-infused juices. I could wax poetic for days about the cooking throughout the Amalfi coast, and the generous use of Limoncello is a big reason why. Though Limoncello is actually quite a hangover producer, the alcohol cooks out and a deliciously pungent flavor remains when heated. If you haven't tried this sweet-flavored liqueur made all over Amalfi, you'll want to give this bruschetta a go.

Shrimp Bruschetta from "da Zaccaria"

Serves 4

1/4 cup virgin olive oil

2 cloves garlic, thinly sliced

12 large shrimp, peeled and deveined

Juice and finely grated zest of 1 lemon

2 ounces Limoncello liqueur

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