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SCAMPI IN A BASIL SAUCE

Detach the scampi tails with scissors, remove the carcass. Place the scampi tails, alternating with cherry tomatoes, on skewers. Brush the skewered scampi and tomato with oil, season with salt and pepper. Light the barbecue 15 minutes ahead, and grill the skewers for 8 to 10 minutes, turning them over once. Prepare the sauce: take the butter out of the refrigerator in advance. Thinly chop the fresh basil. Cut the butter into little pieces in a saucepan. Place the pan on top a simmering double boiler. Blend the sauce with a whisk, the butter has to be creamed, not melted. Take off the stove, season with salt and pepper, add the basil and the juice of the lemon. Serve the scampi with the sauce on the side.
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18 to 24 scampi or Dublin bay prawns
24 small cherry tomatoes
2 tbsp olive oil
1 large handful fresh basil
1 cup butter
1 lemon
salt, freshly ground pepper
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20
mn
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10
mn
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If you donŐt own a barbecue, put the scampi under the oven grill, leaving the door open.
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Ile-de-France
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Fish
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Gros-Plant
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