- Scampi
- Olive oil
- Lemon juice
- Garlic (fresh, no pouder)
Defrost the amount of scampi you need and fry them in some oil in a pan (with no pepper or salt). Remove the shell from the scampi and pour generously olive oil over it. Take your fresh garlic and crush it in a garlic press. Mix the crushed garlic underneath the in olive oil coated scampi.
Now comes the delicate part. Pour your herbs de Provence over it but don't add to much. You should have them herbs sticking to the scampi but you don't want a coating of herbs. Mix the herbs de Provence under the scampi/olive oil/garlic and finally to finish it off you add a squeeze of lemon to add freshness to it.
