1/4 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
12 large shrimp, cleaned with tails left on
1 lemon, zest finely grated and juiced
1/2 cup limoncello liqueur
Salt and freshly ground black pepper
16 slices country Artisanal bread
1/4 bunch parsley, chopped

Preheat the broiler or grill.

Heat olive oil over medium heat in a sauté pan.  Add the garlic and cook until it just starts to turn brown. Add the shrimp and cook without turning for 2 to 3 minutes, until bright pink.  Turn the shrimp over and cook for 1 minute. Add the lemon juice, and limoncello, and cook until reduced to about 1/3, about 2 minutes. Season with salt and pepper. Remove from heat and set aside.

Grill  the bread and place on a platter. Ladle the shrimp mixture over grilled bread and  sprinkle with lemon zest and parsley.  Serve immediately.