Limoncello and Whiskey Shrimp

Crisp-tender celery and pan-sautéed prawns get a zesty boost from a double dose of lemon — both fresh lemon juice and limoncello.  

To balance things out, Amy Thielen, a cookbook author, adds a dash of whisky; the alcohol's strong bite is tempered while the sauce simmers, leaving behind a warm earthy glaze. You'll want to have lots of nice bread around for dipping.  

Remove the head of any prawns that are facing you. Using a paring knife, make a 1/4-inch deep cut along the shrimp's curving back from tail to head to expose the vein. Remove the vein with the knife's tip.  

Like other seafood, this quick-cooking prawn is best prepared and consumed fresh. If you have any leftovers, refrigerate them in an airtight container for up to two days before reheating over low heat until just warmed.  

Pair this prawn with a citrus California white wine, such as Honig Sauvignon Blanc.  

– 1 pound peeled and deveined raw jumbo shrimp, tail-on – 4 (3- x 1-inch) lemon peel strips (from 1 medium lemon) – 1 tablespoon extra-virgin olive oil

– 2 teaspoons (1/3 ounce) limoncello (lemon liqueur) – 1/2 teaspoon finely chopped fresh rosemary – 3/4 teaspoon black pepper, divided

– /2 teaspoon kosher salt, divided – 1 medium bunch celery (about 1 1/2 pounds) – 6 tablespoons unsalted butter – 4 garlic cloves, finely chopped (about 1 1/2 tablespoons)

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