Epic Scampi Hotdogs
16 scampi tails, shelled
2 tablespoons olive oil
2 cloves garlic, crushed
sea salt and ground pepper
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
8 long soft bread rolls (about 8cm long), warmed and split
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.
Mix everything together and season with salt and pepper.
Spread both sides of the warm rolls with mayo. Add the lettuce and top with the scampi. Serve immediately.