Scampi and prawns are actually the same thing, just make sure you choose nice fat ones.
- 12 scampi, heads removed
- 2 lemons, zested
- 8 thyme sprigs, leaves picked
- 60 ml (¼ cup) extra virgin olive oil
- 60 ml (¼ cup) vino cotto (see Note)
- lemon wedges and snow pea leaves, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 2 hours
Using kitchen scissors, cut along scampi backbone. Remove and discard shells, keeping the tails intact. Place the scampi, lemon zest, thyme and oil in a large bowl and toss gently to combine. Cover and refrigerate for 2 hours.
Preheat a barbecue or chargrill pan over high heat. Season the scampi with salt and pepper, and cook for 3 minutes each side or until just cooked. Drizzle with vino cotto and serve with lemon wedges and snow pea leaves.
• Available from delis and specialist food shops.