Scampi & Prawns with Chilli Lime Dressing. Excite your guests about the feast to follow with this delicious entree. It’s quick and easy to make and, best of all, you can prepare it in advance leaving you free to enjoy the festivities!
Serves 6
180g butter, cut into cubes
1 long red chilli, deseeded, finely chopped
1 small red chilli, deseeded, finely chopped
1 bunch coriander, leaves and roots only, finely chopped
4 large limes
white pepper
12 scampi
12 large green prawns
sea salt flakes, to serve
1 Place butter into a saucepan over a low heat. Allow to melt gently. Skim froth from top of butter. Pour clear melted butter into a bowl, leaving sediment in pan. Discard milk solids. Add chopped chillies and coriander to melted butter. Finely grate the rind of 2 limes and juice. Add rind and juice to butter. Season with salt and white pepper. Stir until well combined. Put aside to set.
2 If frozen, thaw scampi and prawns overnight in the refrigerator on a tray of paper towel. Halve scampi and prawns lengthways, taking care not to cut completely through. Clean heads of scampi and prawns. Devein. Place on a tray lined with paper towel, shell side up to dry flesh.
3 Preheat a grill on high. Spread butter mixture onto seafood flesh. Reserve any remaining mixture in a bowl. Add seafood to grill, flesh side down and cook for 2 minutes. Turn and cook for 2 minutes or until heated through. Cut cheeks from remaining limes. Serve on a platter with lime cheeks, sea salt and reserved chilli herb mixture.
