Scampi with aioli

Name: Scampi with aioli
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 bag (400 g) frozen giant scampi (shrimps without head with shell, raw, glazed, deep-frozen); 100 g Lamb's lettuce; 100 g cherry tomatoes; 3 TABLESPOONS Lemon vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 4-5 Tbsp Oil; 1 Garlic clove; 40 g mayonnaise; 7-10 Tbsp a few squirts of lemon juice; 4 discs Toast; 7-10 Tbsp Lemon

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 bag (400 g) frozen giant scampi (shrimps without head with shell, raw, glazed, deep-frozen)
100 g Lamb's lettuce
100 g cherry tomatoes
3 TABLESPOONS Lemon vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
4-5 Tbsp Oil
1 Garlic clove
40 g mayonnaise
7-10 Tbsp a few squirts of lemon juice
4 discs Toast
7-10 Tbsp Lemon

Directions

1
Defrost the scampi, wash and pat dry. Clean and wash lamb's lettuce and cherry tomatoes. Halve the tomatoes. Season vinegar with salt, pepper and sugar. Add 3 tablespoons of oil.
2
Peel garlic and press it through a garlic press. Mix with mayonnaise. Season with salt and pepper. Fry the scampi in 1-2 tablespoons of hot oil while turning for about 3 minutes. Season with salt, pepper and a few drops of lemon juice. Toast the slices of toast, cut them into reindeer. Mix the salad with the marinade. Arrange salad, scampi and toast on plates. Garnish with lemon.
3
Season with salt, pepper and a few drops of lemon juice. Toast the slices of toast, cut them into reindeer. Mix the salad with the marinade. Arrange salad, scampi and toast on plates. Garnish with lemon. Serve aioli extra