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

1/2 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)

3 tablespoons (1 1/2 ounces) whiskey

2 tablespoons fresh lemon juice, plus lemon slices for serving

Toasted baguette, for serving

Directions

Pat shrimp dry, and place in a medium bowl. Add lemon peel strips, oil, limoncello, rosemary, 1/4 teaspoon pepper, and 1/4 teaspoon salt. Toss to coat. Cover and marinate in refrigerator at least 30 minutes or up to 1 hour.

Meanwhile, remove outer stalks of celery, and reserve for another use. Finely chop inner celery stalks and heart to yield 1 cup; set aside. Pick off tender yellow leaves to yield about 1/4 cup; set aside for garnish. Reserve any remaining celery stalks for another use.

Heat butter in a large skillet over medium until foamy. Add chopped celery, garlic, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt; cook, stirring often, until mixture is fragrant, 30 seconds to 1 minute. Add shrimp, reserving marinade in bowl; cook, flipping shrimp occasionally, until shrimp begin to turn pink, about 1 minute. Add whiskey, lemon juice, and reserved marinade in bowl; cook, stirring occasionally, until sauce bubbles and shrimp turn opaque, 1 to 2 minutes. Remove from heat, and sprinkle with celery leaves. Serve immediately with lemon wedges and toasted baguette.

By Amy Thielen
Originally appeared in Food & Wine magazine, December 2023 / January 2024