|1 1/2||cups dry white wine|
|1||head fresh fennel, chopped|
|3||stalks celery, chopped|
|3||medium onions, chopped|
|3||pounds shrimp shells|
2. Strain and use as directed.
|1/4||cup olive oil|
|3||tablespoons unsalted butter|
|4||dozen large shrimp, deveined and shelled, tails intact|
|Salt and pepper, to taste|
|6||cloves garlic, finely chopped|
|1 1/2||cups shrimp stock (see above, or use fish stock)|
|1/2||cup lemon juice|
|1/4||cup fresh parsley leaves, torn|
2. Add the garlic and cook 1 more minute. Remove the shrimp from the skillet.
3. Add the limoncello and stock, bring to a boil, and let the mixture simmer for 5 minutes or until reduced slightly.
4. Stir in the lemon juice and parsley. Return the shrimp to the pan, turn them in the sauce, and taste for seasoning. Add more salt and pepper, if you like. Serve with crusty bread. Adapted from Trattoria Il Panino