Serves 4 as a starter
1 shallot, finely chopped, plus extra to serve
1 tsp each salt flakes and sugar
1 tsp finely grated lemon zest
2 tbsp lemon juice
½ tsp dried chilli flakes, extra to serve
1 tbsp baby salted capers, rinsed
8 large sashimi-grade scampi
¼ cup finely chopped curly parsley
Grissini, to serve
- Combine the shallot, salt and sugar in a small bowl. Toss and set aside to marinate.
- Whisk to combine the lemon zest, juice, chilli and capers.
- Using scissors, remove the head and shell from the meat. Finely chop the meat, add to the lemon juice, season and toss to coat and refrigerate for 1 minute.
- Divide the scampi between plates. Top with shallot, chilli and parsley. Serve with grissini.