Grilled open scampi with lemon aromas

Method

Open the scampi in half, remove the stomach, add some oil to a pan, then heat and brown the flesh side of the scampi. Once browned, turn over and brown the shell. Season with salt and add the ground white pepper. Plate over the lettuce and leaves, then drizzle with garlic and lemon oil. Serve with lemon and chives.

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Instructions - Garlic and lemon oil

Ingredients:

- Virgin olive oil (80 ml)

- Garlic (2 cloves)

- Lemon leaves, 4 units.

- Lime, 1 unit.

- Parsley (1 sprig)

Grate the lime skin. Heat the oil, add the minced garlic, lemon leaves and lime zest, cook for a few seconds, leave to infuse. Strain after 10 minutes.