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

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.)