Beard meets grill: Antipasti inspired by a once-great Italian seafood trattoria
1/2 cup dry white wine
4 (3/4-inch-thick) slices Italian country-style bread
1 bunch chives, snipped into 1/4-inch lengths
Salt and pepper
Preheat the grill or broiler.
In a 12-inch to 14-inch sauté pan, heat the olive oil over medium heat until just smoking. Add the garlic and cook until it turns light brown. Add the shrimp and cook, without turning, for 2 to 3 minutes, until bright red. Turn shrimp over and cook for 1 minute.
Transfer the shrimp to a plate and add to the pan the lemon juice, Limoncello and wine. Boil the sauce for 3 minutes.
Grill or toast the bread and place 1 slice on each plate. With tongs, transfer 3 of the shrimp to each piece of bread. Stir the chives into the sauce in the pan and season with salt and pepper. Spoon the sauce over the shrimp, sprinkle with the lemon zest, and serve immediately.
(Mario Batali is the chef behind 25 restaurants, including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo.)
