Serves 2 for a main meal or 4 was an entree
- 8 extra-large scampi, ask our fishmongers to cut them in half
- 100g butter
- 5 garlic cloves, finely chopped
- 1/3 cup flat-leaf parsley, finely chopped
- 1 tbsp finely chopped dill leaves
- Sea salt flakes and freshly ground black pepper
- Lemon cheeks, to serve
Preheat a grill on high heat. Line a large grill tray with foil. Arrange scampi, flesh-side up, in a single layer on the tray. Set aside.
Melt butter in a small frying pan over medium-high heat until sizzling. Add garlic, reduce heat and cook, stirring, for 30 seconds. Toss in parsley and dill. Spoon melted butter mixture over scampi flesh. Grill, drizzling with any remaining butter, for 2-3 minutes or until just cooked through. Season. Arrange scampi on serving plates. Drizzle with the pan juices. Serve immediately with lemon cheeks.