Shrimp Limoncello - cooking recipe

Ingredients

28 large shrimp
flour (for dusting shrimp)
2 ounces olive oil
1 tablespoon chopped garlic
2 tablespoons shallots
4 ounces caravella limoncello
8 ounces chicken consomme
1 tablespoon tomato paste
3/8 cup butter
salt and pepper

Preparation

Peel and de-vein shrimp. Dredge shrimp lightly in flour.
Place shrimp in medium to hot saucepan with olive oil; saute lightly, about 2 minutes on each side.
Remove shrimp from pan, also empty oil, but do not wipe out pan.
Add garlic and shallots to pan; saute on medium heat until light golden.
Pour in Caravella Limoncello and consumme and stir. Stir in tomato paste. Raise heat and bring ingredients to a boil.
Add shrimp and butter (latter cut into pieces). Let sauce reduce and thicken until it is the consistency of heavy cream, but do not overcook shrimp; may need to remove shrimp before sauce is finished cooking.
Add salt and pepper to taste. Serve immediately with fettuccine or risotto and sauteed spinach.