Epic Scampi Hotdogs
Ingredients
16 scampi tails, shelled
2 tablespoons olive oil
2 cloves garlic, crushed
sea salt and ground pepper
MAYO
½ cup good-quality mayonnaise
1 tablespoon whole grain mustard
2 tablespoons capers, chopped
2 teaspoons dried tarragon
finely grated zest 1 lemon
1 clove garlic, crushed
TO ASSEMBLE
8 long soft bread rolls (about 8cm long), warmed and split
lettuce leaves
Method
1. Toss the scampi meat with oil and garlic. Cover and chill for up to 24 hours.
2. Season the scampi with salt and pepper then cook in a large sauté pan or on a preheated barbecue hotplate until just cooked through, about 2-3 minutes depending on their size.
MAYO
Mix everything together and season with salt and pepper.
TO SERVE
Spread both sides of the warm rolls with mayo. Add the lettuce and top with the scampi. Serve immediately.
