INGREDIENTS
1 cup (250ml) extra virgin olive oil
juice and zest of 3 lemons
3 garlic cloves roughly chopped
1 bunch fresh marjoram, tied with some string
3 tablespoons limoncello or other lemon liqueur
12 scampi, halved lengthwise
1 medium zucchini, diced
1 avocado, diced
1 cup baby herb leaves or micro cresssalt and pepper
2 tablespoons olive oil
2 lemons cut into wedges
METHOD
Combine olive oil, lemon juice, zest and garlic in a saucepan and place over medium heat. Heat until nearly boiling, remove from heat and pour into a bowl. Immediately add in a bunch of marjoram and a shot of limoncello (or other lemon liqueur) and let rest for 1 hour.Cut the scampi in half lengthways and gently brush the flesh with the bunch of marjoram that has been soaking in the lemon-scented oil, gently place them shell side down and cook for 10 minutes, then flip them onto their flesh and cook for a further couple of minutes until just cooked.Meanwhile, combine zucchini, avocado, herbs, salt and pepper and olive oil in a medium bowl; toss to combine.Serve scampi with lemon wedges and avocado and zucchini salad.
Enjoy and say hi to Mike and Shane
