Tender celery and pan-seared shrimp dance in a tangy yet comforting glaze of limoncello and whiskey, orchestrated by cookbook author Amy Thielen. This dish packs a zesty punch with fresh lemon juice and limoncello, balanced by a splash of whiskey that mellows into a warm earthiness as it simmers. Make sure to have some crusty bread on standby for soaking up every last drop of this delectable sauce.
FAQ: How do I devein shrimp? If your shrimp have heads, start by removing them. Then, using a paring knife, make a shallow incision along the curved back from tail to head to expose the vein. Simply remove it with the tip of the knife.
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